Beef fillet with couscous and eggplant

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tomato(s)
• 100 g lentils, brown
• Olive oil for frying
• 300 g couscous
• n. B. water
• n. B. Salt
• 6 slice(s) beef fillet(s)
• Butter for frying
• Steak seasoning

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Partially peel the eggplants, chop them, and place them in salted water for about 10 minutes to remove the bitter taste and prevent them from turning brown. Peel and chop the onion, press the garlic, and chop the tomato. Pre-cook the brown lentils for about 15 minutes and then drain the water. Sauté the onion and garlic in olive oil and add the eggplants. Since the eggplants absorb a lot of water, you should first wring out the water by hand. Once the eggplants are thoroughly browned, add the pre-cooked lentils and the chopped tomato, and sauté until the tomatoes are soft. Finally, add the couscous, season with salt and spices, and pour boiling water over it until it is completely covered. Cook the couscous over low heat with the lid closed until the liquid has evaporated. Season the beef fillet with steak seasoning and fry it on both sides with a little butter, then season with salt. You can also serve it with a delicious salad; I made arugula salad. Have fun trying it.