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Eggplant stew with lemon couscous

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Ingredients for 2 servings:

  • 2 eggplant(s)
  • 1 tbsp olive oil
  • 1 can chickpeas
  • 5 tbsp tomato paste
  • 160 g couscous
  • 1 organic lemon(s)
  • 1 bunch of parsley
  • salt and pepper
  • 1 tsp garam masala
  • 1 tsp curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Paleo, natural foods, lactose-free

Roughly dice the eggplant. Sauté the garam masala in 1 tablespoon of olive oil until fragrant. Add the eggplant cubes and fry lightly. Then simmer with tomato paste, a little water, and the chickpeas for about 15 minutes. Season with the juice of half a lemon, salt, pepper, and curry powder. Meanwhile, prepare the couscous according to the package instructions. Add the juice of the other half of the lemon, the chopped parsley, and salt. If desired, you can also stir in some coarsely chopped lemon zest.

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Written by John Myers

Professional Chef with 29 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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