Easy steamed dish for a balanced meal, eggplant
stayed white and soft like tofu, carry the flavor of dry shrimp and kale pesto very well.
1. In a baking dish, add a thin layer of
couscous, add boiling water just enough for cooking couscous (1part couscous to
1.5part water in volume).
2. Place eggplant cut into cubes, skin side
down, on top of couscous, season with salt and white pepper.
3. Briefly wash and soak dry shrimps, cut
into small pieces then fry in a little oil until fragrant. Put on top of
eggplant, steam until soft, around 30 minutes.
4. Place kale pesto (or normal pesto) on
top just before serving.
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