Eggplant rolls with couscous salad

Ingredients for 6 servings:

• 2 eggplants (approx. 500 g each)
• 2 tbsp balsamic vinegar
• 3 tbsp flour
• salt and pepper
• Oil, for frying
• 4 tbsp olive oil
• 200 ml vegetable stock
• 150 g couscous
• 100 g feta cheese
• 100 g tomatoes
• 1 onion(s), red
• 1 bunch of thyme
• 2 tbsp lemon juice
• Cream of balsamic vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the eggplant lengthwise into very thin slices using a sharp knife. Season each slice with salt and pepper and drizzle with balsamic vinegar. Heat the oil in a pan. Coat the eggplant slices in flour and fry in the pan over medium heat until golden brown. Let cool. For the couscous salad, bring vegetable stock to a boil with 1 tablespoon of olive oil. Add the couscous, remove from the heat, and let stand, covered, for 5 minutes. Fluff with a fork and let cool. Quarter, deseed, and dice the tomatoes. Dice the onion. Chop the thyme (set aside a few sprigs for decoration). Crumble the feta cheese. Add everything to the couscous along with the lemon juice and 3 tablespoons of olive oil and mix. Season with salt and pepper. Spread the couscous among the eggplant slices, press down lightly, and roll up. Secure with a toothpick. Arrange the rolls decoratively on a platter, drizzle with balsamic vinegar and garnish with thyme sprigs.