Filter
Reset
Sort ByRelevance
Morton
Couscous with marinated eggplant
The aubergine is marinated and therefore gets even more flavor.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the couscous in a bowl and pour in the boiling water. Cover with cling film and let stand. Drain the cheese cubes and collect the oil.
-
Cut the aubergine into cubes of 1 x 1 cm. Heat 2 tbsp of the collected oil in a frying pan and fry the eggplant over a high heat in 5 min. Until golden brown and done.
-
In the meantime, finely chop the parsley and the garlic and mix with the vinegar and the rest of the oil into a dressing.
-
Heat 2 tbsp of the dressing in another frying pan and stir fry the wok mix 5 min. Meanwhile, mix the aubergine with the rest of the dressing.
-
Stir the couscous with a fork. Put the wok mix, (freshly ground) pepper and possibly salt through. Garnish with the cheese and eggplant cubes.
Blogs that might be interesting
-
25 minMain dishchorizo sausage, traditional olive oil, onion, grilled peppers in a pot, tomato cubes, vegetable stock of tablet, fresh sliced string beans, fresh parsley,orange soup with roasted peppers and chorizo -
40 minMain dishvanilla pods, shallot, garlic, celery, poultry feast, salt, White pepper, corn chicken fillets, light red wine, butter or margarine, flour,poached corn chicken with vanilla sauce -
40 minMain dishpotato, mergue zworstje, olive oil, onion, milk, hummus, cumin, endive,endive stew with houmous and merguez -
15 minMain dishfresh cream cheese, fresh parsley, rib chops,cheese chop filled with cream cheese
Nutrition
560Calories
Sodium27% DV645mg
Fat31% DV20g
Protein48% DV24g
Carbs22% DV67g
Fiber36% DV9g
Loved it