Eggplant Stew with Lemon Couscous

Summary

Prep Time	20 mins
Cook Time	15 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

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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