Grilled eggplant with dukkah and couscous

Name: grilled eggplant with dukkah and couscous
Total time: 45 min
Yield: 4
Ingredients: 8 tablespoon olive oil; 1 onion; 2 clove garlic; 1 teaspoon cumin powder (djinten); 2 teaspoon curry powder; 400 gram tomato cubes; 2 eggplant; 300 gram couscous; 1 hand dried apricots; 50 gram arugula; 4 tablespoon yogurt; 4 tablespoon hazelnut for the dukk; 4 tablespoon Sesame seed for the dukk; 2 teaspoon cumin seed for the dukk; 2 teaspoon cumin powder (djinten) for the dukk; 1 teaspoon coriander powder (ketoembar) for the dukk; 1 tablespoon dried thyme for the dukk; 2 teaspoon coarse sea salt for the dukk

Ingredients

Directions

Heat 1 tablespoon of olive oil in a frying pan and fry the onion, garlic, cumin and curry for 1 minute. Add the tomatoes, a glass of water, salt and pepper and let simmer.
In the meantime, spread the eggplant slices on both sides with olive oil. Heat a grill pan and grill the slices of aubergine all around until nice stripes appear.
In the meantime, mix the couscous and apricots in a bowl and prepare the couscous according to the instructions on the packaging. Stir and season with 4 tablespoons of oil and salt.
Place a slice of eggplant on a plate. Put some tomato sauce and arugula on top and put another slice of eggplant on top. Repeat until the eggplant is finished. Finish with a little tomato sauce and drizzle with the yogurt.
Sprinkle with the dips and serve with the couscous.