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Marinated eggplant with couscous and goat cheese
 
 
2 ServingsPTM15 min

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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Directions

  1. Heat the olive oil in a pan and fry the raw vegetables for 1 min.
  2. Put in the couscous. Mix the stock with the water and pour it into the couscous and heat for 1 min.
  3. Remove the couscous from the heat and leave covered for approx. 4 minutes.
  4. Meanwhile, heat the oil in a frying pan.
  5. Cut the aubergine into slices. Bake the slices in about 5 minutes brown. Turn them halfway.
  6. Remove the slices from the pan and place them in deep plates. Pour the dressing over the eggplant.
  7. Spoon the couscous on it. Crumble the goat's cheese over the couscous.


Nutrition

540Calories
Sodium24% DV580mg
Fat48% DV31g
Protein34% DV17g
Carbs15% DV46g
Fiber24% DV6g

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