Eggplant Couscous Patties

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Eggplant Couscous Patties

 

6 ounces couscous

4 tablespoons olive oil

1 eggplant, finely diced

1 onion, finely diced

2 garlic cloves, crushed

2 teaspoons ground cumin

2 teaspoons ground coriander

1 red bell pepper, finely diced

3 tablespoons chopped fresh coriander

2 teaspoons grated fresh lemon rind

2 teaspoons lemon juice

5 tablespoons natural yoghurt, (preferably Greek)

1 egg, lightly beaten

oil, for shallow frying

 

 

 

Place the couscous in a bowl and add 1 cup (250ml/8fl. oz) of boiling water and

leave for 10 mintues or until the water has been absorbed.

Fluff up with a fork.

 

Heat 2 tablespoons of the oil in a large fry pan and fry the eggplant until soft

and golden, then place in a bowl.

 

Heat 1 tablespoon of the oil in the pan and add the onion, garlic, cumin and

ground coriander.

 

Cook over medium heat for 4 minutes or until soft, then add to the bowl.

Heat th remaining oil and cook the capsicum for 5 minutes or until soft.

Place in the bowl and stir well.

 

Add the vegetable mixture to the couscous with the fresh coriander, lemon rind,

lemon juice, yoghurt and egg and season to taste and mix well.

Using damp hands, divide the mixture into four portions and form into large

patties, they should be about 2cm thick.

 

Cover and refrigerate for 15 minutes.

 

Shallow fry the patties over medium heat for 5 minutes each side.

Drain well and serve with yoghurt, can mix some mint into it.

 

Source: posted by Alice to PlainCook.com

Formatted by Chupa Babi: 03.10.08

 

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