The hearty, spicy aubergine stew is inspired by south Indian cuisine. The fresh couscous side balances it out beautifully!
Preparation
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For best results, place the sealed package in the refrigerator to thaw about half a day before your meal - overnight (or in the early morning) if you want it for lunch, in the morning if it’s for dinner. If your plans change, the chilled and still sealed package will last up to 3 days in the refrigerator. If you’re in a hurry, just get the package from the freezer and hold it under warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual. Open and discard the package and put the eggplants and the couscous next to each other in a pan to reheat (stove on low-medium heat, stir occasionally, add a little water if needed, about 5 minutes). Alternatively, put it on a plate and reheat in the microwave (800W for 5 minutes).
Finishing Tips
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Always adjust the salt level to your taste! Chopped herbs like cilantro or mint will boost the freshness even more.
To go with it
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Something fresh and creamy will work best with all the spices: think a classic Raita or a cucumber yogurt salad, some cream cheese or a few spoonfuls of hummus.
Ingredients
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Herb couscous (pearl couscous, lemon juice, extra native olive oil, mint, parsley, salt), braised eggplants (eggplants, red onions, tomato purée, coconut milk, sunflower seed oil, ginger, garlic, black mustard seeds, lemon juice, curry leaves, salt, spices).
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