
Très facile

Tilapia with Eggplant & Couscous
4 minutes
Préparation
21 minutes
Cuisson
591 kcal
Par portion
Ingrédients pour 1

6 oz
Tilapia (fresh)

1/4
Aubergine

1/3 cup
Semoule

1/4 cup
Lait de coco

1/2 gou.
Ail

1/4 càc
Curry (poudre)

1/4 càc
Gingembre (moulu)

1 càc
Tomate (concentré)
Ustensiles
Four, Plaques de cuisson, Poêle, Couteau
recette
- Étape 1
Preheat the oven to 400°F. Drizzle a parchment paper-lined sheet tray with olive oil. Add the tilapia filets & drizzle them with olive oil. Season the filets with salt, pepper & half of the curry powder. Bake for 10-12 min, until cooked through. - Étape 2
Meanwhile, wash & trim the eggplant. Cut it into 1-inch chunks. - Étape 3
Heat a drizzle of olive oil in a frying pan over medium heat. Add the eggplant & grate in the garlic. Add the ground ginger, remaining curry powder & tomato paste. Season with salt & pepper. Cook for 3-4 min, stirring often. - Étape 4
Pour in a little water (about 1 tbsp per serving). Cover & continue cooking for 5-6 min over low heat, until the eggplant is tender. - Étape 5
Meanwhile, cook the couscous according to package instructions. When it's cooked, fluff it with a spoon or fork. - Étape 6
Once the tilapia is golden & cooked, remove the sheet tray from the oven. - Étape 7
Uncover the pan with the eggplant. Pour in the coconut milk, mix & continue cooking for 2-3 min. Season to taste with salt & pepper. - Étape 8
Serve the eggplant curry & baked tilapia over a bed of couscous. Garnish with fresh parsley or cilantro, if you have any. Enjoy!