BABY AUBERGINE AND PARSLEY TAGINE
INGREDIENTS: (Serves 1)
1tbsp Rapeseed oil
1/2 Red onion
1 Garlic clove
1/2 Fresh red chilli (finely chopped)
1/2 tsp Cumin
1/2tsp Ground coriander
3 Baby aubergines
200g Chopped tomatoes
Handful fresh parsley (finely chopped)
1/3 Cup couscous
1/4 Head of broccoli
1 tbsp Quark
Put a sauce pan on a medium heat with the rapeseed oil, add the onion and garlic, cook until golden and soft.
Then add the chilli, cumin and coriander and toast the spices a little for 1-2mins.
Add the aubergines whole and roll them around in the spices until well coated.
Add the chopped tomatoes, cover with a lid, cook until the aubergines become soft (30mins) add a little water if needed.
Prepare the couscous and stir in half the parsley.
Steam the broccoli with a pinch of salt.
For the last 2-3mins stir in the other half of parsley to the tagine
Tightly press the couscous into a bowl and invert on to a plate to form a dome. Serve the tagine and broccoli on the side, and finally top with dollops of quark
Calories = 325kcal
Protein = 18.4g
Fat = 15g (Saturated fat = 1.1g)
Carbohydrates = 37.4g (Sugars = 14g)