Israeli Couscous w Minted Eggplant & Tomato Sauce
You need (for 2 persons):
♦ 1 cup of Israeli couscous
♦ 2 tsp of veggie stock powder
♦ 1/2 eggplant
♦ 1 hand of fresh mint leafs
♦ 1/2 tbsp of toasted sesame oil
♦ 1/2 tbsp of deodorized coconut oil or any oil you prefer
♦ 1 cup of Tomato Sauce (like for instance, this one)
♦ about 1/2 cup of hemp milk or other non dairy milk
♦ a few twigs of fresh rosemary, leafs finely chopped
♦ 2 or 3 cloves of garlic, minced
You do:
– boil the couscous in water with the stock powder, should be done in 15 minutes
– slice the eggplant in pieces of your liking, I cut them in ‘fingers’
– roughly chop the mint
– in a separate pan, heat the oils and add the eggplant and the mint, bake gently
– when the eggplant is almost done, in a sauce pan, heat a bit of oil, add the chopped rosemary and garlic. Quickly stir fry and then add Tomato Sauce, then stir in the hemp milk, dilute as much as you like
– when couscous is done, rinse and if needed stir a little bit of olive oil through (to keep it from being sticky). Then scoop onto place, pour sauce on top, and arrange eggplant on top of that again
Serve and enjoy 🙂
