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!
This recipe is for Happie customers with 3 meals a week only.
Eggplant Stew with Couscous & Almond topping
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!
1 large red onion
one glove of garlic
10 gr of parsley
10 gr of oregano
Cut the eggplant into large chunks. Add olive oil to a frying pan on medium heat and add the eggplant. Cut the oregano, add this to the eggplant and toss in a bit of salt.
Turn up the heat and bake for around 5 minutes, occasionally stir.
Now chop the onion and garlic in fine pieces. Also chop half the parsley. When the eggplant has turned golden you can add the onion, garlic, and parsley to the stew. If the eggplant gets to 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 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.
Chop the remaining half of the parsley and stir it through the couscous. 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!
- 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.