Moroccan Eggplant Pot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cup couscous or bulgur
- 1 tablespoon margarine
- 3 tablespoon olive oil
- 1 onion (s)
- 1 clove garlic
- 1 chilli pepper (s), fresh, red
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 eggplant (s)
- 1 can tomato (s), cut into pieces
- 0.5 ½ bunch coriander
- 0.5 ½ bunch mint
- 1 teaspoon salt
- 1 teaspoon black pepper
Print Recipe
Pin Recipe Instructions
- Prepare the couscous or bulgur according to the package instructions. Dice the onions, finely chop the garlic, core the chilli and cut into fine rings, dice the aubergine into 1 - 2 cm pieces.
- Heat the olive oil with margarine in a large pan or wok. Add the onions. When these have become translucent, add the garlic and chilli and fry briefly. Now add the ground coriander and cumin. When these start to smell, add the aubergine, adding a little more oil if necessary. After frying the aubergine cubes briefly, add the tomato pieces and cook with the lid on until the aubergines are almost soft.
- Chop the coriander and mint leaves, season with salt and pepper and then add 2/3 of the fresh coriander and mint. Let simmer for another 5 minutes
- Arrange the couscous on plates, spread the aubergine sauce over it, sprinkle with the remaining herbs and serve.
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