Couscous with eggplants
Description
The recipe won't take much time. If you don't need a fasting dish, feel free to replace the water with broth. You can increase the amount of vegetables to your taste. You may add carrots or bell pepper. Instead of coriander or cumin, use your favorite spices. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making couscous with eggplants. Wash the vegetables and dry them.
- 2
Step 2
Peel the eggplant and cut into medium cubes. Place in a deep bowl, add salt, and pour in cold water. Mix well and let sit for 30 minutes. Then drain in a colander and rinse thoroughly with clean water. Allow all the water to drain completely.
- 3
Step 3
Peel the onion and garlic and finely chop them. Pour vegetable oil into a frying pan, heat over medium heat, then add the chopped garlic and onion.
- 4
Step 4
Sauté the vegetables, stirring, for 7 minutes over medium heat. Add pepper, cumin, coriander, and mix.
- 5
Step 5
Cut the tomato into large cubes and add to the pan with the sautéed vegetables and spices. Simmer everything for 5 minutes.
- 6
Step 6
Add the sliced eggplants to the pan and simmer for 7–10 minutes, until the eggplants are cooked, stirring occasionally.
- 7
Step 7
Pour in the water, add salt and pepper, and bring to a boil. Remove the skillet from the heat.
- 8
Step 8
Pour the couscous into the pan, mix and cover with a lid. Let it stand for 10 minutes. Remove the lid, add finely chopped parsley, mix and serve.
- 9
Step 9
Done.