Eggplant couscous cookies

Ingredients for 5 servings:

• 130 g couscous
• 260 ml boiling water
• 1 tbsp vegetable stock powder
• 400 g eggplant(s)
• some herbal salt
• 1 onion(s)
• 1 tbsp oil, neutral, e.g. B. rapeseed oil
• 1 garlic clove(s)
• 2 eggs
• salt and pepper
• 4 tbsp spelt flour type 630
• Clarified butter

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

makes about 20 pieces

Pour boiling water over the couscous and season with vegetable stock. Let it rest for half an hour. Peel and finely dice the onion, then fry in a little oil until translucent. Peel the eggplant, cut into 1 cm thick slices, and sprinkle with herb salt. Let it rest for half an hour. Then pat away any excess liquid with a paper towel and bake the eggplant slices in a preheated oven at 180°C for about 10 minutes. Remove the eggplant from the oven, cut into pieces, and puree with the eggs, salt, and pepper. Grate the garlic clove. Mix the soaked couscous, diced onion, pureed eggplant, and flour into a dough. Heat the clarified butter in a pan. Roll the dough into about 20 plum-sized balls, flatten them slightly, and fry on both sides in the hot clarified butter until golden brown.