12 Ingredients
Spelled couscous
320
gr
|
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Eggplants
4
|
Zucchini
6
|
|
Capers
2
tablepoons
|
Dry oregano
1
tablepoons
|
Garlic (fresh)
1
clove
|
|
Datterino tomato
1000
gr
|
Basil
5
leaves
|
Pumpkin seeds
1
handful
|
Extravergin olive oil
|
Salt
|
Black pepper
|
Convivi
The barbecue recalls the beach, holidays and light-heartedness, the gardens and the scent of wood, the company of friends and family, the desire for nourishment to turn into a banquet.
I think it can be said that it is one of the symbols of summer.
Here I propose it in a vegetable version, accompanied by a spelled cous cous, vegetables and pumpkin seeds and a cold datterini tomato soup with aromatic herbs.
I think it can be said that it is one of the symbols of summer.
Here I propose it in a vegetable version, accompanied by a spelled cous cous, vegetables and pumpkin seeds and a cold datterini tomato soup with aromatic herbs.
Method
Put the couscous in a glass or ceramic bowl. Season with a pinch of salt and 4 tablespoons of extra virgin olive oil. Bring 650 g of water to a boil and add the couscous. Cover the bowl with a lid and let it rest.
Wash the datterini tomatoes and put them in a saucepan together with 1 coarsely chopped onion, 2 tablespoons of extra virgin olive oil and the basil leaves. Brown for 10 minutes, add 2 cups of water and cook for 20 '. Then remove about twenty cherry tomatoes from the pan and blend the others with an immersion blender. Cook for a few more minutes if the soup is too liquid.
Put a grill on the stove and heat it.
Cut the aubergines into thin slices (about 3 mm). Keep the irregular slices aside. Cut the courgettes into 3 cm cylinder trunks, with one of the two inclined bases (as seen in the photo). Keep the uneven pieces aside.
Bring a saucepan with salted water to a boil. Boil the zucchini cylinders for 2 minutes, then pat them with food paper. Grill the aubergines on both sides and the courgette bases. Then put them on a plate and season with extra virgin olive oil, half oregano and a pinch of salt (only on the aubergines).
Dice the courgettes and aubergines that you have kept aside. In a wok, heat a little extra virgin olive oil, brown the garlic and add the vegetables. Cook over high heat for 7-8 ', add salt, season with the other half of the oregano and add the couscous. Mix well and turn off the heat.
With the help of a pasta bowl, compose the dish: first make the external contour with the grilled aubergines, then fill it with the cous cous and finally lay the zucchini. Remove the pasta bowl and pour a little datterini soup all around the pie, with some datterino tomatoes, the pumpkins seeds and oregano to taste.
Serve the dish at room temperature.
Wash the datterini tomatoes and put them in a saucepan together with 1 coarsely chopped onion, 2 tablespoons of extra virgin olive oil and the basil leaves. Brown for 10 minutes, add 2 cups of water and cook for 20 '. Then remove about twenty cherry tomatoes from the pan and blend the others with an immersion blender. Cook for a few more minutes if the soup is too liquid.
Put a grill on the stove and heat it.
Cut the aubergines into thin slices (about 3 mm). Keep the irregular slices aside. Cut the courgettes into 3 cm cylinder trunks, with one of the two inclined bases (as seen in the photo). Keep the uneven pieces aside.
Bring a saucepan with salted water to a boil. Boil the zucchini cylinders for 2 minutes, then pat them with food paper. Grill the aubergines on both sides and the courgette bases. Then put them on a plate and season with extra virgin olive oil, half oregano and a pinch of salt (only on the aubergines).
Dice the courgettes and aubergines that you have kept aside. In a wok, heat a little extra virgin olive oil, brown the garlic and add the vegetables. Cook over high heat for 7-8 ', add salt, season with the other half of the oregano and add the couscous. Mix well and turn off the heat.
With the help of a pasta bowl, compose the dish: first make the external contour with the grilled aubergines, then fill it with the cous cous and finally lay the zucchini. Remove the pasta bowl and pour a little datterini soup all around the pie, with some datterino tomatoes, the pumpkins seeds and oregano to taste.
Serve the dish at room temperature.
Preparation time
about 1 hour
