Contents
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Ingredients
for the cakes
- 500 ml Water
- 275 g Couscous
- 30 g Dried cranberries
- 50 g Sugar
- 140 g Greek yogurt
- 2 Eggs
- 20 g Chives
- 100 g Feta cheese
- Oil
- Salt pepper
for the eggplant ragout
- 1 size Onion
- 2 tbsp Butter
- 2 tbsp Grated ginger
- 2 Garlic cloves
- 0,5 tsp Coriander grains
- 0,5 tsp Cardamom seeds
- 0,5 tsp Curry
- 0,5 tsp Cayenne pepper
- 2 Tomatoes
- 200 ml Water
- 1 tbsp Sugar
- 1 size Eggplant
- 200 g Spinach leaves
- Vegetable oil
- Salt pepper
Instructions
- Put the couscous in a bowl and pour boiling water over it, cover with cling film and leave to soak for 15 minutes.
- Put the cranberries with the sugar in a small saucepan, add a little water, bring to the boil and dissolve the sugar while stirring.
- Remove the saucepan from the heat, drain the cranberries after they have cooled and let them dry on kitchen paper.
- Wash the chives, pat dry and cut into rolls.
- Lightly whisk the eggs.
- Break the feta cheese into 1 cm pieces.
- Loosen up the cooked couscous with a fork.
- Carefully mix in the cranberries, yoghurt, eggs, chives rolls and the feta pieces and season with salt and pepper.
- Shape the mixture with your hands into cakes about 1.5 cm thick and press together well so that they do not disintegrate during frying.
- Heat the oil in a pan at medium temperature, then fry the cakes in it at a slightly reduced temperature in portions for 5 minutes, turning once until they are golden brown and crispy.
- Drain the finished cakes on kitchen paper and keep warm.
- For the aubergine ragout, peel the onion, cut into cubes and sweat in butter until golden.
- Grate the fresh ginger, chop the garlic and add both to the onions and fry them.
- Roast the coriander and cardamom in a little oil, then chop with a large, sharp knife and add to the onions in the pan with the curry powder and cayenne pepper.
- Wash the tomatoes, remove the stalk and cut the pulp into cubes.
- Add to the spices with the water and sugar, bring to the boil once, then chill for 1 hour.
- Wash the aubergine, cut off the stem and cut into 1 cm thick slices.
- Halve the individual slices crosswise again and season both sides with salt and pepper.
- Fry both sides in a pan with vegetable oil until golden brown and set aside.
- Wash, clean and cut the spinach into strips.
- Bring the cooled spice mixture to the boil again, stir in the spinach and aubergines and cook gently for a few minutes.
- Arrange the aubergine ragout on preheated plates, top with the couscous cakes and serve.
Nutrition
Serving: 100gCalories: 16kcalCarbohydrates: 1.6gProtein: 0.6gFat: 0.8g