Oriental breakfast

Ingredients for 2 servings:

• 80 g soy chunks (soy chunks), coarse
• 1 eggplant(s)
• 150 g couscous
• e.g. sesame
• 3 tbsp soy sauce and some for deglazing
• 1 tsp Garam Masala, alternatively some cinnamon, cardamom, cumin and turmeric
• Salt
• Frying oil
• olive oil
• Parsley, optional
• ½ pear(s), optional

Instructions

Working time approx. 10 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

vegan and hearty

Pour boiling water over the soy chunks and let them steep for 10 minutes. Mix the couscous with the garam masala and a little salt, then pour over 2.5 times the amount of boiling water, then set aside. Drain the soy chunks, squeeze them dry, and marinate in the soy sauce and hot water for 15 minutes. Slice the eggplant and quarter them. Cover the bottom of a pan with cooking oil and roast the soy chunks at high heat until crispy. Reduce the heat to two-thirds, then add the sesame seeds, eggplant, and olive oil. The eggplant should be well coated with olive oil. Fry until the eggplant pieces are translucent. Deglaze with a little soy sauce. Divide the couscous and the contents of the pan between 2 plates and garnish with parsley and a few pear slices, which complement the flavor wonderfully. Note: Soaking and draining the soy chunks beforehand helps reduce the soy flavor. If you’re in a hurry, you can of course soak it in the marinade straight away.