Eggplant couscous

Ingredients for 4 servings:

• 700 g eggplant(s)
• 1 onion(s)
• 250 g couscous, medium-fine
• 3 garlic cloves
• 1 tbsp vegetable broth, granulated
• salt and pepper
• 6 tbsp rapeseed oil for frying
• 6 cherry tomatoes
• ½ bunch parsley, flat
• n. B. Water, lukewarm

Instructions

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

Place the couscous and the granulated stock in a saucepan. Add lukewarm water (up to a finger’s breadth above the couscous). Bring to a boil, turn off the heat, and cover. Let the couscous cool, stirring frequently to prevent lumps from forming. Wash the eggplants, remove the stems, and cut into 1 cm cubes, including the skin. Dice the onion, finely chop the garlic, and sauté in rapeseed oil. Add about half of the eggplant cubes (until the bottom of the pan is covered), adding a little more rapeseed oil if desired. Fry the eggplants and then cook for a few minutes until soft. Season with salt and toss with the cooled couscous. Fry the remaining eggplant cubes in rapeseed oil and add to the couscous. Season to taste with salt and pepper. Cut the cherry tomatoes into small cubes and fold them into the mixture. Before serving, stir the chopped parsley into the couscous. This dish can be eaten warm as a main course or side dish, or cold as a couscous salad.