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  • AutorenbildSebastian Henrich

Baked Eggplant with Couscous

Preparation time: 10 minutes

Cooking time: 40 minutes

Est. price: 1,30 Euros (Germany)


1 eggplant

50g kale


half an onion

garlic powder

50g red beans



olive oil

150g couscous

50ml tomato sauce

2 cherry tomatoes

Cut the eggplant into two halves, insert slices that you fill with pieces of kale and onion. Add a thin layer of olive oil, sumac and garlic powder. Then shove the eggplant into the oven for 40 minutes at 200°C.

In the meantime, prepare couscous with tomato sauce. You can add kale and onion leftovers into the pot.

Blend soaked red beans with turmeric, curry and olive oil, before laying it down onto the plate where you will cover it with the couscous.

Serve your friends and enjoy your day!

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