Couscous with marinated eggplant

Name: couscous with marinated eggplant
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 g couscous; 350 ml boiling water; 300 g white cheese cubes in herbal oil; 1 eggplant; 20 g fresh flat parsley; 1 toe garlic; 2 el balsamic vinegar; 600 g frozen Italian stir fry vegetables

The aubergine is marinated and therefore gets even more flavor.

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.

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Nutrition

560Calories

Sodium27% DV645mg

Fat31% DV20g

Protein48% DV24g

Carbs22% DV67g

Fiber36% DV9g

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