Low-Carb Eggplant And Cauliflower Couscous Recipe
By ditchthecarbs.com
This takes eggplants to the next level. Aromatic low-carb cauliflower couscous and a mint yoghurt sauce - the perfect vegetarian low-carb dinner.
Servings: 4
NET Carbs: 11g
Protein: 7.4g
Fat: 8g
Ingredients
Mint Yoghurt Sauce
- 4 tablespoon (4 tablespoon) fresh mint chopped
- 250 ml (1 cup) natural unsweetened yoghurt
- salt to taste
Fried spiced eggplant
- 2 tablespoon (2 tablespoon) coconut oil
- 2 large (2 large) eggplant/aubergine
- 1 teaspoon (1 teaspoon) garlic minced crushed
- 1 teaspoon (1 teaspoon) ground cumin
- 1 teaspoon (1 teaspoon) ground coriander/cilantro
- +/- salt and pepper to taste
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 ¼ cup cauliflower couscous along the centre, and top with plenty of mint yoghurt sauce. Garnish with dukkah.
Serving: 1serve (serves 4) | Calories: 174kcal | Total 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 | NET carbs: 11g