Melanzani Rolls with Paradeissugo on Couscous




Rating: 3.61 / 5.00 (57 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:



For the melanzani rolls:






For the paradeissugo:





For the couscous:






Instructions:

For the melanzani rolls, wash the melanzani and cut lengthwise into slices about 5 mm thick. Salt on both sides and let stand for about 15 minutes until the juice comes out.

Pat dry with paper towels, place on a baking sheet (lined with parchment paper) and brush with olive oil on both sides. Grill in the oven on both sides until golden brown.

Meanwhile, for the paradeissugo, heat the paradeissauce. Add chopped garlic and herbs.

Pour boiling water over the couscous in a pot and let it swell. Loosen with a fork, stir in a little butter and season with herb salt.

Place a mozarella strip on each of the grilled melanza slices, roll up and fix with toothpicks. Grill briefly in the oven.

Arrange the couscous on plates. Pour the sugo over it and place the melanzani rolls on top. (Don’t forget to remove the toothpicks!) Garnish with fresh garlic greens or chive rolls and serve.

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