Couscous – Little Cake with Eggplant

5 from 6 votes
Prep Time 1 hour
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 16 kcal


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


  • 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.


Serving: 100gCalories: 16kcalCarbohydrates: 1.6gProtein: 0.6gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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