Wednesday, August 11, 2010

Summer dinner that's light, seasonal and do-ahead


Light, in-season and make-ahead -- it's the trifecta for the perfect summer supper.
For this easy-to-prepare dish, thin slices of eggplant are baked until tender, then fashioned into rolls stuffed with delicately spiced couscous and tangy feta cheese.
The rolls can be prepared up to two days in advance, covered with plastic wrap and refrigerated. When ready to serve, remove the plastic, drizzle with marinara sauce and bake until heated through.

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