Eggplant Involtini With Couscous Recipe

Ingredients For Eggplant Involtini With Couscous Recipe

• 300 gram Fresh ricotta
• 1 Egg yolk
• 2 teaspoon Lemon rind, finely grated
• 2 tablespoon Fresh mint leaves, finely chopped, plus extra to serve
• 2 tablespoon Pine Nuts, Toasted
• 100 gram Leg ham sliced off the bone, finely chopped
• 12 Eggplant slices, chargrilled
• 2 teaspoon Extra virgin olive oil
• 1 Brown onion, finely chopped
• 2 Garlic Cloves, Crushed
• 2 Zucchini, quartered lengthways, sliced
• 100 gram Capsicum, chargrilled, roughly chopped
• 410 gram Can chopped tomatoes and paste
• 0.5 cup Massel salt reduced chicken style liquid stock
• Couscous, cooked, to serve