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Morton
Couscous with marinated eggplant
The aubergine is marinated and therefore gets even more flavor.
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Ingredients
Directions
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Put the couscous in a bowl and pour in the boiling water. Cover with cling film and let stand. Drain the cheese cubes and collect the oil.
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Cut the aubergine into cubes of 1 x 1 cm. Heat 2 tbsp of the collected oil in a frying pan and fry the eggplant over a high heat in 5 min. Until golden brown and done.
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In the meantime, finely chop the parsley and the garlic and mix with the vinegar and the rest of the oil into a dressing.
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Heat 2 tbsp of the dressing in another frying pan and stir fry the wok mix 5 min. Meanwhile, mix the aubergine with the rest of the dressing.
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Stir the couscous with a fork. Put the wok mix, (freshly ground) pepper and possibly salt through. Garnish with the cheese and eggplant cubes.
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Nutrition
560Calories
Sodium27% DV645mg
Fat31% DV20g
Protein48% DV24g
Carbs22% DV67g
Fiber36% DV9g
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