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Eggplant and capsicum salad
No ratings
Prep. 15 min
Total 45 min
4 portions
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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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