Date couscous on \"1001 night\" eggplants

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash aubergines, dab dry and cut in half lengthwise (also the stem). Cut the flesh with a kitchen knife all around, leaving a margin of approx. 1⁄2 cm.

2. 2

   Then cut into cubes. Careful! Don't cut the skin with the dice. Use a tablespoon to remove the flesh from the peel, scrape it out and cut it into smaller pieces. Place the aubergine halves on a baking tray covered with baking paper with the hollowed side facing upwards.

3. 3

   Coat each half with 1 tablespoon of oil, sprinkle with sea salt and bake in a hot oven for about 25 minutes.

4. 4

   Meanwhile peel the onion and garlic. Chop the onion finely. Chop garlic finely. Chop almonds coarsely and roast them in a large pan without fat while turning. Take out. Heat 4 tablespoons of oil in the pan used.

5. 5

   Fry the aubergine cubes for 5-6 minutes, turning them over until golden brown. Add onion and 2⁄3 garlic. Season with salt, pepper, cinnamon and cumin and continue to fry for about 1 minute. Remove the pan from the heat.

6. 6

   Finely dice the dates. Place the couscous in a large bowl. Bring 200 ml water and 1 tsp. salt to the boil and pour over the couscous. Let it swell for about 5 minutes. Then stir butter with a fork into the couscous, loosening the couscous a little bit.

7. 7

   Cut the pomegranate in half and knock the seeds out over a large bowl with a wooden spoon. Mix yoghurt and the rest of the garlic. Season with salt and pepper. Wash mint, shake dry, pluck off leaves and chop coarsely.

8. 8

   Mix fried eggplant cubes, dates and half almonds with couscous. Fill the couscous mix into the baked aubergine halves, sprinkle with the remaining almonds. Top with yoghurt, mint and pomegranate seeds.