Die Rezepte, die wir euch hier vorstellen, zeichnen sich ja eigentlich alle dadurch aus, dass sie einfach nachzukochen sind, aber dennoch irgendeinen kreativen oder besonderen Twist haben. Dieses Rezept ist besonders einfach und gelingsicher und die Zutaten dafür hat man jetzt im Sommer eigentlich immer im Haus. Wir haben einfach alle mediterranen Kräuter gemischt, die bei uns auf dem Balkon wachsen, aber wenn ihr nur eine Sorte davon habt, funktioniert das Rezept genauso gut. Wichtig ist nur, dass ihr die Aubergine wirklich bei kleiner Hitze weich schmort, nur so bekommt sie eine geschmeidige und nicht gummiartige Konsistenz. Wir verwenden sehr gerne israelischen Couscous, da die Körner etwas größer und so schön rund sind, normaler Couscous geht aber natürlich auch. Dann reicht es aber, ihn mit heißem Wasser zu übergießen und ziehen zu lassen. Den kreativen Twist bekommt das Gericht durch die schwarzen Johannisbeeren, die mit ihrer herb-fruchtigen Note super gut zu dem Gemüse passen.
Für 2 Portionen
GEMÜSE
1 Aubergine
etwas Salz
3 EL Olivenöl
2 kleine gelbe Zucchini
2 Knoblauchzehen
4 EL gehackte gemischte Kräuter (z.B. Rosmarin, Thymian, Salbei)
1 große Handvoll Kirschtomaten
Zitronensalz, Pfeffer
COUSCOUS
1 kleine Tasse israelischer Couscous
2 EL Tomatenmark
Salz
einige schwarze
Johannisbeeren
Währenddessen in einem kleinen Topf 2,5 Tassen Wasser aufkochen und Couscous darin nach Packungsanweisung weich kochen. Abgießen und mit Tomatenmark und etwas Salz mischen.
Couscous mit dem Gemüse auf zwei Tellern verteilen und mit schwarzen Johannisbeeren garnieren.
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