This incredible stew is straight from the south. It perfectly fits in our Happie menu since it is rich of veggies and the dry ingredients are very jar-able. We hope you will enjoy it!
Eggplant Stew with Couscous & Almond topping
Rated 4.7 stars by 3 users
This incredible stew is straight from the south. It perfectly fits in our Happie menu since it is rich in veggies and the dry ingredients are very jar-able. We hope you will enjoy it!Author:
1 clove of garlic
Cut the eggplant into large chunks. Add olive oil to a frying pan on medium heat and add the eggplant. Toss in a bit of salt on top.
Turn up the heat and bake for around 5 minutes, occasionally stir.
Now chop the onion and garlic in fine pieces. When the eggplant has turned golden you can add the onion and garlic to the stew. If the eggplant gets too dry you can add a bit of oil to the pan.
Add the juice of half a lemon to the stew and leave a bit for later. Optional add-ons: add the olives and capers.
Chop the tomatoes into small pieces and add them to the stew. Let it simmer for about 15 minutes.
Put the couscous from your jar in a bowl and add a pinch of salt. Add the same amount of boiling water to the bowl. Cover with a lid and leave it.
Grate the almonds from your jar and toast them for 2 minutes.
Drizzle a bit of lemon juice over the stew to your liking.
Serve the stew and couscous and toss the toasted almonds over the stew. Ready with your Happie meal!
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- The name vinegar comes from “vine aigre” in French and means sour wine.
- Couscous is thousands of years old and is a dish from North Africa. There it means well-formed.