Preparation time: 10 minutes
Cooking time: 40 minutes
Est. price: 1,30 Euros (Germany)
Ingredients:
1 eggplant
50g kale
sumac
half an onion
garlic powder
50g red beans
turmeric
curry
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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