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
-
20 minMain dishtraditional olive oil, crooked skintone, Red onion, cut red cabbage, mix for mashed potatoes, dried Provençal herbs, sweet pickle,autumn stew with slavink -
40 minMain dishwheat flour, cornstarch, garlic fitted, icecold water, cornflakes, chicken tenderloins, wok noodles, sunflower oil, Chinese wok vegetable bean sprouts red pepper, chicken broth tablet, bunch onion,fried noodles with vegetables and garlic chicken -
65 minMain dishchicken legs without back, chicken stock tablets, butter, shallots, risotto rice, Spinach, whipped cream, Parmesan cheese,creamy spinach sauce -
30 minMain dishfloury potatoes, White bread, fresh flat parsley, garlic, traditional olive oil, lemon, fresh string beans, bunch onion, semi-skimmed milk, unsalted butter, dijon mustard,karin luitens haricot bean with Italian topping
Nutrition
560Calories
Sodium27% DV645mg
Fat31% DV20g
Protein48% DV24g
Carbs22% DV67g
Fiber36% DV9g
Loved it