BRINJAL AND COUSCOUS ROLLS

SERVES 4 Preparation time: 20 min Cooking time: 25 min

Preheat the oven to 180 ° C Grease a baking sheet with olive oil 1 Cut the brinjals lengthways into long, thin slices Arrange on the baking sheet, drizzle olive oil over and season with salt and

2- 3 large brinjals 30 ml ( 2 T) olive oil salt and pepper 375 ml ( 1 ½ c) couscous 2 rounds feta cheese, crumbled 10 g fresh parsley, chopped juice of ½ lemon

SAUCE

1 can ( 410 g) chopped tomatoes 15 ml ( 1 T) sugar 15 ml ( 1 T) mixed dried herbs pepper Bake for 15 minutes or until done 2 Put the couscous in a bowl and cover with boiling water Cover the bowl with clingfilm and allow the couscous to swell, about 10 minutes Fluff with a fork and add the feta, parsley and lemon juice Season with salt and pepper and mix 3 Sauce Bring the tomatoes, sugar and dried herbs to the boil and simmer gently for 10 minutes Add salt and pepper 4 Shape a heaped tablespoon of the couscous mixture into a ball and roll up in a brinjal slice Repeat with the remaining ingredients Serve with the tomato sauce and polenta, if preferred