Eggplant and capsicum salad

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Prep. 15 min

Total 45 min

4 portions

Ingredients

fresh flat-leaf parsley leaves only
3 - 4 sprigs
garlic clove
1
sun-dried tomato
30 g
fresh basil leaves
6
extra virgin olive oil
40 g
yellow capsicum cut into cubes (1 cm)
200 g
eggplant cut into cubes (1 cm)
300 g
sea salt
2 pinches
water
200 g
sweet paprika
1 tsp
couscous
200 g
cherry tomatoes cut into halves (optional)
200 g

Difficulty

easy

Nutrition per 1 portion

Sodium 84.8 mg

Protein 8.7 g

Calories 1381.8 kJ / 330.3 kcal

Fat 11.4 g

Fibre 6.1 g

Saturated Fat 1.6 g

Carbohydrates 51.5 g

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