Grilled eggplant with beef and couscous

Grilled eggplant with beef and couscous

low carb


  • 1 large eggplant
  • 250 g ground beef
  • 150 g cous-cousu
  • 3 tablespoons olive oil
  • 2 large tomatoes
  • 1 onion
  • 1 clove garlic
  • coriander
  • a handful of walnuts
  • sour cream
  • salt and pepper
For salad:
  • 3 large tomatoes
  • 1 red onion
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil
  • salt
  • pepper
  • coriander


  1. Fry onion and garlic in olive oil in a pot
  2. Add beef and two finely chopped tomatoes, salt and pepper
  3. Meanwhile, halve and carve the inside of the eggplant, cut it into cubes and add to the meat pot. Stew the whole mixture for 20-25 minutes under the lid
  4. In the meantime, prepare the cous-cous according to the instructions and add to the meat mixture
  5. Drizzle the halved eggplants with olive oil, salt, pepper and fill with meat mixture
  6. Bake the eggplants at 180 ° C for 20-30 minutes until soft
  7. Cut tomatoes, red onion, add vinegar, oil, salt, pepper and fresh coriander to the salad
  8. Take the finished eggplants out of the oven and sprinkle with chopped walnuts, coriander and serve with sour cream and tomato salad