- 200 g pre-cooked couscous
- 150 g spinach
- an eggplant
- vegetable broth
- bread crumbs
- extra virgin olive oil
For the recipe of couscous and aubergine croquettes with spinach sauce, cut the aubergine into pieces, collect them in a bowl, add salt and cover them flush with warm water; let them rest for 10 minutes, then drain them, rinse them well and dry them on kitchen paper. Finally season them with oil and salt, arrange them on a baking sheet lined with parchment paper and bake at 180 ° C for 15 minutes.
Blend them coarsely with an immersion blender, adding a pinch of salt (if needed), 2 tablespoons of oil and 4 tablespoons of vegetable broth. Wet the couscous with 200 g of hot water and let it rest for 10, then season it with a drizzle of oil and shell it well with a fork. Mix the couscous, the pureed aubergine and 6 tablespoons of breadcrumbs; until a homogeneous mixture is obtained. Shape it into croquettes of about 15-20 g each and brown them in a pan with a veil of oil for a couple of minutes, until golden.
For the spinach sauce: wash the spinach well and blend with 40 g of vegetable broth, the juice
of half a lemon, in a tablespoon of oil and a pinch of salt. Serve the couscous and eggplant croquettes, accompanying them with the spinach sauce.