Couscous With Eggplant - A Recipe With A Photo Step By Step. How To Cook Eggplant And Tomato Couscous?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Excellent filling and very quick to prepare dish for lunch or dinner!

Ingredients

Eggplant - 430 g

Couscous - 1 glass

Tomatoes - 250 g

Vegetable oil - 2 tbsp.

Salt (for eggplant) - 1 tablespoon

Salt (for vegetables) - 0.5 tsp

Water - 300 ml

Fresh parsley - 10 g

Ground black pepper - 1 pinch

Glass = 200 ml

• 49 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

I love couscous for its simplicity, for its ease and simplicity in preparation, and for its versatility! This is a product that goes well with many types of vegetables, fruits, fresh, stewed, fried.

In this case, seasonal vegetables are used - eggplants and tomatoes. It turns out tasty and satisfying enough! Couscous with eggplants and tomatoes is a juicy and completely self-sufficient dish! This set of vegetables can be supplemented, for example, with courgettes, bell peppers.

I did not add any spices, except for black ground pepper, to keep the taste of vegetables "pure". Plus, fresh parsley worked well in this combination.

Take a list of ingredients for making couscous with eggplant and tomatoes from the list of ingredients.

Rinse the eggplants, remove the tips. Cut the eggplants themselves into medium-sized cubes. Sprinkle with 1 tbsp. salt, stir and set aside for 10 minutes.

Pour couscous with boiling water, cover and set aside as well.

The couscous should swell well. If the consistency seems dry to you, you can add a little more boiling water.

Rinse the eggplant slices, shake, dry with a clean towel and place on a frying pan preheated with vegetable oil. Fry over medium heat, stirring occasionally, until the eggplants are tender and lightly browned.

Add tomatoes, peeled and diced. Add salt and black pepper, simmer for 5 minutes.

Combine cooked vegetables and couscous. Add clean, finely chopped parsley.

Stir. Taste it, if necessary - add more salt and pepper.

Eggplant and Tomato Couscous is ready to serve!