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
-
260 minMain dishtuna steak, fusilli, anchovies, Sun dried tomatoes, green beans, sunflower oil,fusilli with green beans and tuna -
30 minMain dishorange, olive oil, spring / forest onion, saffron, saffron powder, honey, white raisin, frozen cod fillet, cod fillet, almond shavings, white almonds, butter, fresh parsley,couscous with almond, cod and spring onion -
20 minMain disheggplant, zucchini, tomato, onion, barbecue minicrock, traditional olive oil, garlic, Mediterranean filet steaks á la minute,Mediterranean fillet steaks and vegetables with potatoes -
25 minMain dishzucchini, yellow bell pepper, Red pepper, onion, tomato, clove of garlic, olive oil, fresh thyme, White wine, salmon fillet, capers, bistro mini-bantam, salt,provençal salmon with vegetable stew
Nutrition
560Calories
Sodium27% DV645mg
Fat31% DV20g
Protein48% DV24g
Carbs22% DV67g
Fiber36% DV9g
Loved it