Minced with eggplant and couscous

Name: minced with eggplant and couscous
Total time: 35 min
Yield: 4
Ingredients: 2 eggplant; 4 tablespoon olive oil; 2 tablespoon pine nuts; 250 gram sour cream; 2 clove garlic; 6 spring / forest onion; 500 gram half to half minced; 0.5 tablespoon paprika; 400 gram couscous; 100 gram dried apricots; 2 tablespoon fresh coriander; 2 tablespoon celeriac

Ingredients

Directions

Brush the eggplant slices with 2 tablespoons of olive oil and roast them lightly brown in a hot grill pan or frying pan. Place the slices on kitchen paper and sprinkle with salt and pepper.
Roast the pine nuts in a dry, hot frying pan until golden brown. Beat the sour cream with garlic, salt and pepper.
Heat 1 tablespoon of olive oil and fry the spring onions for 2 minutes.
Add the minced meat with paprika, salt and pepper and fry it. In the meantime, prepare the couscous (see packaging).
Spoon the apricots, coriander, 1 tablespoon of olive oil and the pine nuts through the couscous.
Spoon the couscous on a warm flat dish. Put the minced meat mixture in the middle with the aubergine slices around it. Divide the sour cream into tarts over the aubergine and sprinkle the coriander over it.