Eggplant Couscous

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 700 g auberine (s)
  • 1 onion (s)
  • 250 g couscous, medium fine
  • 3 clove (s) garlic
  • 1 tablespoon vegetable stock, grained
  • salt and pepper
  • 6 tablespoon rapeseed oil for frying
  • 6 cherry tomato (s)
  • 0.5 ½ bunch parsley, smooth
  • water, lukewarm
Eggplant Couscous
Eggplant Couscous

Instructions

  1. Put the couscous and the granulated broth in a saucepan. Top up with lukewarm water (up to 1 finger width above the couscous). Bring to the boil, switch off the stove and cover and leave to soak for 5 - 10 minutes. Let the couscous cool, stirring often so that no lumps form.
  2. Wash the aubergines, remove the stalk and cut into approx. 1 cm cubes with the skin. Dice the onion, finely chop the garlic and sweat in rapeseed oil. Add about half of the aubergine cubes (until the bottom of the pan is covered), possibly a little more rapeseed oil. Fry the aubergines and cook for a few minutes until they are soft.
  3. Season with salt and mix with the cooled couscous. Fry the rest of the aubergine cubes with rapeseed oil and add to the couscous. Season everything with salt and pepper.
  4. Cut the cherry tomatoes into small cubes and fold in. Mix the chopped parsley into the couscous before serving.
  5. This dish can be eaten warm as a main course or side dish or cold as a couscous salad.

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