Instructions

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

 

RECIPE:

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

 

MACROS:

Calories = 325kcal

Protein = 18.4g

Fat = 15g (Saturated fat = 1.1g)

Carbohydrates = 37.4g (Sugars = 14g)

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