Keyword: Low-Carb Eggplant And Cauliflower Couscous
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 4
Calories: 174kcal
Author: Thinlicious.com
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Equipment
Food Processor
Ingredients
Mint Yoghurt Sauce
4tbspfresh mintchopped
250mlnatural unsweetened yoghurt
saltto taste
Fried spiced eggplant
2tbspcoconut oil
2largeeggplant/aubergine
1tspgarlic mincedcrushed
1tspground cumin
1tspground coriander/cilantro
+/- salt and pepperto taste
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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.