Filter
Reset
Sort ByRelevance
Gloreyb
Roasted eggplant with lentils and cucumber couscous
Eggplant roasted in the oven harissa and couscous with cucumber, parsley, lentils and Turkish yogurt.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Halve the aubergine lengthwise and cut the flesh crosswise without damaging the skin.
-
Mix the harissa with the oil and cover the aubergine halves.
-
Lay with the cutting edge upwards on a baking sheet covered with parchment paper and sprinkle with salt if necessary.
-
Bake for about 30 minutes under the center of the oven.
-
Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover and leave for 10 minutes.
-
Cut the cucumber into cubes of 1 cm and finely chop the parsley.
-
Stir in the couscous with a fork and scoop with the rest of the oil, the lime juice, half of the parsley and the cucumber.
-
Season with pepper and salt.
-
Remove the aubergine halves from the oven and spread the lentils and Turkish yogurt over them.
-
Garnish with the rest of the parsley and serve with the cucumber couscous.
Blogs that might be interesting
-
35 minMain dishbutter, stew vegetables, crumbly potato, Meat bouillon, beef bratwurst,stew with beef fry sausages
-
20 minMain dishthree-color peppers, Eggs, yogurt, ground old cheese, sunflower oil, rolling brown bread, garden herbs salad dressing, balsamic vinegar, lettuce melange,paprika cheese omelette with herb salad
-
15 minMain dishsunflower oil, turkey breast fillet strips, Mexico corn, burrito seasoning mix, nacho slices jalapeños, wrapt tortillas, mixed lettuce extra, wrap sauce,spicy tortillas with turkey
-
45 minMain dishbig potatoes, celery, apples, mustard, sugar, fresh thyme, bratwurst, olive oil,thyme apples with celery and bratwurst
Nutrition
495Calories
Sodium13% DV320mg
Fat31% DV20g
Protein32% DV16g
Carbs19% DV56g
Fiber48% DV12g
Loved it