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Roasted eggplant with lentils and cucumber couscous
Eggplant roasted in the oven harissa and couscous with cucumber, parsley, lentils and Turkish yogurt.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the aubergine lengthwise and cut the flesh crosswise without damaging the skin.
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Mix the harissa with the oil and cover the aubergine halves.
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Lay with the cutting edge upwards on a baking sheet covered with parchment paper and sprinkle with salt if necessary.
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Bake for about 30 minutes under the center of the oven.
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Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover and leave for 10 minutes.
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Cut the cucumber into cubes of 1 cm and finely chop the parsley.
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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.
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Season with pepper and salt.
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Remove the aubergine halves from the oven and spread the lentils and Turkish yogurt over them.
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Garnish with the rest of the parsley and serve with the cucumber couscous.
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Nutrition
495Calories
Sodium13% DV320mg
Fat31% DV20g
Protein32% DV16g
Carbs19% DV56g
Fiber48% DV12g
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