Eggplant with Goat Cheese and Couscous

Ingredients

• 300 ml Vegetable broth
• 200 g Couscous
• 1 small Sweet potato
• Salt
• 2 Eggplants
• 2 Tomatoes
• 2 Spring Onions
• 1 lemon (juice)
• 2 tbsp olive oil
• Pepper
• 200 g goat fresh cheese

Instructions

1. 1.

   Bring the vegetable broth to a boil in a pot. Place the couscous in a bowl and pour the broth over it. Let it sit for about 10 minutes, then fluff with a fork.

2. 2.

   Meanwhile, peel the sweet potato, cut it into cubes and cook in boiling salted water for about 5 minutes until tender.

3. 3.

   Wash, trim and slice the eggplants. Salt them and let them soak in water for 15 minutes to draw out bitterness.

4. 4.

   In the meantime, wash, trim, core and dice the tomatoes. Wash, trim and cut the spring onions into rings. Squeeze the lemon juice.

5. 5.

   Drain the sweet potato cubes and set aside. Rinse the eggplant slices and pat dry with a towel.

6. 6.

   Heat 1 tablespoon of oil in a pan. Fry the eggplant slices over medium heat for about 3 minutes on each side. Deglaze with lemon juice, remove from heat and let rest.

7. 7.

   Heat the remaining oil in a pan. Sauté the spring onions and sweet potato cubes over medium heat for 2 minutes. Add the tomatoes and couscous, season with salt and pepper to taste.

8. 8.

   Plate the eggplant on four bowls, sprinkle goat cheese on top, and serve warm or cold.