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.