Eggplant with Goat Cheese and Couscous
Eggplant with goat cheese and couscous - A holiday for the palate - this dish tastes like a vacation treat.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 300 milliliters Vegetable broth
- 200 grams Couscous
- 1 small Sweet potato
- salt
- 2 Eggplant
- 2 Tomatoes
- 2 scallions
- 1 lemon (juiced)
- 2 Tbsps olive oil
- peppers
- 200 grams Goat cheese
Preparation steps
Bring vegetable broth to a boil in a pot. Place couscous in a bowl and pour in the broth. Let soak for about 10 minutes, then fluff with a fork.
Meanwhile, peel sweet potato, cut into cubes and cook in boiling salted water for about 5 minutes.
Rinse, trim and slice the eggplant. Season with salt and set aside for 15 minutes to draw out water.
Rinse tomatoes, trim, remove seeds and dice. Rinse scallions, trim and cut into rings. Squeeze lemon.
Drain sweet potatoes. Rinse eggplant and pat dry.
Heat 1 tablespoon oil in a pan. Fry eggplant over medium heat on both sides until about 3 minutes. Deglaze with lemon juice, remove from heat and let stand.
Heat the remaining oil in a pan. Sauté scallions and sweet potatoes over medium heat for 2 minutes. Mix tomatoes and couscous with scallions and sweet potatoes and season with salt and pepper.
Arrange eggplant with couscous on 4 plates and crumble cheese over the plates. Serve lukewarm or cold.
