Low-Carb Eggplant And Cauliflower Couscous

This takes eggplants to the next level. Aromatic low-carb cauliflower couscous and a mint yoghurt sauce - the perfect vegetarian low-carb dinner.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Total Carbs: 19.9g
Fibre: 8.9g
Author: Libby Jenkinson

Ingredients

Mint Yoghurt Sauce

  • 4 tbsp fresh mint chopped
  • 250 ml natural unsweetened yoghurt
  • salt to taste

Fried spiced eggplant

Instructions

Mint Yoghurt Sauce

  • Mix the mint and yoghurt. Add salt to taste. Refrigerate until needed for up to 3 days.

Fried spiced eggplant

  • Cut the eggplants in half lengthwise then score/cut the skin as shown.
  • Heat the coconut oil in the frying pan and cook the eggplant skin side down for 3-5 minutes. As the eggplant is cooking, sprinkle the garlic, cumin, coriander, salt and pepper over the top.
  • Turn the eggplant over, and fry for a further 5 minutes until completely soft in the centre. Remove from the frying pan.
  • To serve, place the eggplants on a serving dish, place 1/4 cup cauliflower couscous along the centre, and top with plenty of mint yoghurt sauce. Garnish with dukkah.
Serving: 1serve (serves 4) | Calories: 174kcal | Carbohydrates: 19.9g | Protein: 7.4g | Fat: 8g | Sodium: 34mg | Potassium: 639mg | Fiber: 8.9g | Sugar: 11.7g | Vitamin A: 100IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 1mg