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Thelongslowburn
Marinated eggplant with couscous and goat cheese
Couscous and fried raw vegetables with fresh goat's cheese on a bed of grilled eggplant in basali dressing.
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Ingredients
Directions
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Heat the olive oil in a pan and fry the raw vegetables for 1 min.
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Put in the couscous. Mix the stock with the water and pour it into the couscous and heat for 1 min.
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Remove the couscous from the heat and leave covered for approx. 4 minutes.
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Meanwhile, heat the oil in a frying pan.
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Cut the aubergine into slices. Bake the slices in about 5 minutes brown. Turn them halfway.
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Remove the slices from the pan and place them in deep plates. Pour the dressing over the eggplant.
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Spoon the couscous on it. Crumble the goat's cheese over the couscous.
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Nutrition
540Calories
Sodium24% DV580mg
Fat48% DV31g
Protein34% DV17g
Carbs15% DV46g
Fiber24% DV6g
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