Eggplant with couscous and miso paste

Easy recipe for low-calorie, but hearty eggplant dish with miso paste.

Ingredients: 2 small eggplants cut in half Cooking oil for frying 50 grams of miso paste 100 g couscous 1 chili pepper, thinly sliced 30 g fresh cilantro leaves, chopped

Recipe:

1. Preheat the oven to 180 degrees. Using a sharp knife, make a cross-cut into the pulp of the eggplants, then place them on a baking sheet. Brush pulp with 1 spoon of vegetable oil.

2. Mix the miso with 25 ml of water to make a thick paste. Put the pasta on the eggplants, then cover them with foil and bake for 30 minutes.

3. Remove the foil and leave the eggplants for another 15-20 minutes until tender.

4. Bring a pot of salt water to a boil. Heat half a tablespoon of vegetable oil over medium heat in a frying pan. Put the couscous in the pan, fry it for 2 minutes until golden brown. Put the couscous in a pan with boiling water and cook for 8-10 minutes until cooked. Drain water.

5. Serve the eggplants with couscous. Garnish with chilli and cilantro leaves.