Braised aubergines with couscous

Name: Braised aubergines with couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 big onion; 1 Garlic clove; 1 kg Tomatoes; 7 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 1 TEASPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 150 g Couscous; 2 TABLESPOONS Sultanas; 200 g Carrots; 2 Spring onions; 250 g Turkey Breast; 30 g Almond slivers; 7-10 Tbsp Cinnamon; 7-10 Tbsp ground cumin; 2 (250 g each) Aubergines; 7-10 Tbsp Oregano

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 big onion
1 Garlic clove
1 kg Tomatoes
7 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
1 TEASPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
150 g Couscous
2 TABLESPOONS Sultanas
200 g Carrots
2 Spring onions
250 g Turkey Breast
30 g Almond slivers
7-10 Tbsp Cinnamon
7-10 Tbsp ground cumin
2 (250 g each) Aubergines
7-10 Tbsp Oregano

Directions

1
Peel onion and garlic. Wash the tomatoes, grate them coarsely on the kitchen grater, throw away the excess skin. Heat 2 tablespoons of oil, fry onion and garlic in it. Add tomato paste and oregano and sauté while stirring. Add the grated tomatoes. Season with salt, pepper and sugar, simmer for about 15 minutes at low heat. Boil 150 ml water, 1 pinch of salt and 2 tablespoons of oil.
2
Add couscous, remove from heat and let it swell for about 4 minutes. Wash the sultanas and drain them. Peel, wash and chop the carrots. Clean and wash spring onions and cut into thin rings. Wash the meat, dab dry and cut into small cubes. Roast almond slivers in a pan without fat, take them out. Heat 1 tablespoon of oil, fry the meat in it. Add carrots and fry for 1-2 minutes more. Season with salt and pepper. Add spring onions, fry for 1 minute more. Mix in couscous, almonds and sultanas. Season with cinnamon, cumin, salt and pepper. Wash and halve the aubergines. Heat 2 tablespoons of oil and fry the aubergines in portions with the cut surface facing down for 1-2 minutes.
3
Season with salt and pepper. Add spring onions, fry for 1 minute more. Mix in couscous, almonds and sultanas. Season with cinnamon, cumin, salt and pepper. Wash and halve the aubergines. Heat 2 tablespoons of oil and fry the aubergines in portions with the cut surface facing down for 1-2 minutes. Place them on the fat pan of the oven with the cut surface facing upwards. Hollow out the aubergines with a knife, leave about 1 cm edge. Pour the couscous into the aubergines. Season tomato sauce once more. Spread around the aubergines. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Garnish with oregano. Serve with crème fraîche
4
Hollow out the aubergines with a knife, leave about 1 cm edge. Pour the couscous into the aubergines. Season tomato sauce once more. Spread around the aubergines. Braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Garnish with oregano. Serve with crème fraîche