John Myers
Aubeginen Couscous Turrets on Tomato Sauce
The perfect aubeginen couscous turrets on tomato sauce recipe with a picture and simple step-by-step instructions.
Tomato sauce
- 50 g Couscous
- 90 ml Vegetable broth
- 18 g Dried tomatoes in oil
- 40 g Pitted dates
- 0,5 Onion
- 0,5 tsp Sweet paprika
- 0,25 tsp Ground cinnamon
- 0,25 tsp Cayenne pepper
- Pepper from the grinder
- 15 ml Orange juice
- Salt
- 2 tbsp Olive oil
- 1 tbsp Flour
- 250 ml Coarsely sieved tomatoes
- 0,5 Onion
- 1 Clove of garlic
- Salt
- Pepper from the grinder
- 1 pinch Cinnamon
- 1 pinch Pimento
- 1 tbsp Olive oil
- 50 g Crumbled feta
- Bring the stock to the boil, sprinkle in the couscous and let it soak for at least 5 minutes. Peel onion and chop finely. Finely chop the dates and tomatoes.
- Cut 4 slices from the aubergine. Hollow out the inside of the rest of the aubergine and cut into small cubes. Salt the four slices on both sides and let them steep for at least 20 minutes.
- Steam the onions in the oil until translucent. Add approx. 30 g aubergine cubes, stir-fry for 3-4 minutes. Add the tomatoes and couscous to the aubergines and fry them. Add the orange juice and reduce. Mix in the dates. Season with salt, pepper, paprika, cinnamon and cayenne pepper.
- Dab the aubergine slices and turn them in oil. Heat the olive oil in a pan and fry the aubergine slices until golden brown.
- For the tomato sauce, peel and finely chop the onion and garlic. Heat the oil in a pot. Fry the onion and garlic in it for 1 minute over medium heat. Put the coarsely pureed tomatoes in the saucepan. Bring the sauce to the boil and cook over low heat for 20 minutes, stirring occasionally. Season with salt, pepper, cinnamon and allspice.
- Pour 2 tablespoons of tomato sauce into 4 ovenproof dishes. Place a slice of aubergine on top of each. Place 1-2 tablespoons of couscous mixture on top. Garnish with a little feta … maybe baked briefly in the hot oven.
Facebook Comments