Eggplant Stew with Lemon Couscous
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 eggplant (s)
- 1 tablespoon olive oil
- 1 can chickpeas
- 5 tablespoon tomato paste
- 160 g couscous
- 1 lemon (s), organic
- 1 bunch parsley
- salt and pepper
- 1 teaspoon garam masala
- 1 teaspoon curry powder
Print Recipe
Pin Recipe Instructions
- Roughly dice the aubergines. Sweat the Garam Masala in 1 tablespoon of olive oil until fragrant. Add the aubergine cubes and fry lightly. Then simmer with tomato paste, a little water and the chickpeas for about 15 minutes. Season with the juice of half a lemon, salt, pepper and curry.
- Meanwhile, prepare the couscous according to the instructions on the packet. Add the juice from the other half of the lemon as well as the chopped parsley and salt. If you like, you can fold in a little coarsely chopped lemon peel.
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