How to make
Roast the eggplants with a little oil and when they are done, peel them. Leave them to cool and cut them into large pieces or cubes.
Use the Moroccan couscous, which is fine and does not need to be boiled. To prepare it, you only need to boil water with a little salt and scald the couscous in a pot with a closed lid. After about 15 minutes, remove the lid and there should be no water left - it has all been absorbed. If you still see that the couscous has not absorbed all the liquid, leave it covered for a little more time.
You should pour a little olive oil and salt and mix well with a fork so that all the grains are separated and not flattened.
When ready, mix the eggplant with the couscous, chopped parsley, pressed garlic, cumin powder, the squeezed lemon, more olive oil and salt.
Serve the well-mixed and seasoned salad with couscous on plates and garnish with parsley leaves and balls of the two mashed cheeses mixed with the aromatic herbs.
Deliciousness!
Very appetizing eggplant salad, perfect with a glass of wine.
