Vegetables – Couscous with Eggplant

Summary

Ingredients

• 250 g couscous
• 1 eggplant (s)
• 1 bunch spring onion (s) or large onion
• 1 small Jar tomato peppers or red pepper
• 400 g chickpeas (can)
• 200 g oyster mushrooms, fresh
• 1 clove garlic
• Flour
• some butter as needed
• salt
• oil
• Coriander greens, fresh, chopped
• some cumin
• turmeric

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Instructions

1. Wash the aubergine, cut into slices (about 3 slices per person) and season with salt on both sides. Then let the liquid sweat out on kitchen paper for about 1 to 2 hours. Dab and turn in flour, then fry in hot oil until golden brown. Take out and keep warm.
2. In the meantime, cut the mushrooms, tomato peppers, onions and garlic into small pieces and fry them in the remaining oil. Drain the chickpeas and add. Steam for about 10 minutes with a little heat. Season with salt, turmeric and cumin as needed (depending on your taste you can of course use other spices - I like to use Garam Masala or Gorme Sabzee, for example, although it is Indian or Persian).
3. Cook the couscous according to the instructions on the packet, melting a piece of butter in it.
4. Now arrange the couscous with the vegetables on plates and serve sprinkled with fresh coriander greens. Add three aubergine slices to each.
5. Tip: I always have a yoghurt, quark and herb dip with it. This gives the whole thing a fresh and cool note that tastes particularly good in summer.