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Braised Aubergine with Mulberry Couscous and Baby Spinach (Ekaterina Leonova)
The perfect braised aubergine with mulberry couscous and baby spinach (ekaterina leonova) recipe with a picture and simple step-by-step instructions.
Baharat Feta:
- Salt
- 3 tbsp Olive oil
- 3 Pc. Shallots
- 1 Pc. Clove of garlic
- 200 g Tomatoes happened
- 1 tsp Raz El Hanout / Spice Mix
- Sugar
- 100 g Feta
- 2 tbsp Olive oil
- 0,5 tsp Baharat
- 1 tsp Chopped parsley
Mulberry couscous:
- 2 Glass Vegetable stock
- 1 Glass Couscous
- 1 Msp Ground cumin
- 1 Msp Ground coriander
- 1 Msp Baharat
- 1 tsp Salt
- 50 g Olive oil
- 0,5 Pc. Freshly squeezed lemon juice
- 50 g Mulberries
- 1 Bd Chopped parsley
- 2 Handful Baby spinach
- 1 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- Remove the stems and flowers from the aubergines. Remove the peel with a vegetable peeler. Cut the aubergines into eighths and fry them in a pan with olive oil. When one side is brown, turn, season with salt and add a little sugar.
- Peel and halve the shallots and cut into fine strips. Add the onions and rub the garlic clove into the pan. Add the canned tomatoes and add a little poultry stock. Season with Raz el Hanout. Put the lid on the pan, turn the temperature down and let it steep.
- For the couscous, bring the poultry stock with the spices and salt to the boil. Stir in the couscous and cover and let sit next to the stove for 10 minutes. Season the couscous with olive oil, lemon juice and salt. Finally add the chopped mulberries and parsley.
- Crush the feta into small cubes and mix with the remaining ingredients for the Baharat feta.
- Dress the spinach with the balsamic vinegar and olive oil, season with a little salt and pepper.
- Serve the couscous, braised aubergine with the sauce, feta and spinach salad.
- Image rights: Wiesegenuss
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