Photo: Anna Pelzer
Recipe Flash: Roasted Eggplant and Israeli Couscous SaladRoasted Eggplant and Israeli Couscous Salad
10 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
406
Calories
9g
Protein
15g
Fat
62g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large eggplant, quartered and cut into 1/4 inch slices
- 1 large red onion, quartered and cut into 1/4 inch slices
- 1/4 cup olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon cumin
- 1 lemon, juiced
- zest of 1 lemon
- 1 garlic clove, minced
- 1 cup Israeli couscous
- 1/2 cup chopped cilantro leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes