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Ингредиенты
- 1 lrg Aubergine with the green top removed, finely sliced into 12 Extra virgin olive oil for frying
- 100 gm Couscous soaked in 300ml warm water for 1 hour A large unsprayed lemon, juice of
- 1 sm Bunc basil
- 50 ml Extra virgin olive oil
- 50 gm Parmesan shavings
- 3 x Ripe plum tomatoes with just the, roughly core removed Minced
- 1 lrg Red onion, peeled and finely minced
- 100 ml Extra virgin extra virgin olive oil Zest and juice of 1 lime
- 1 sm Bunc basil, finely sliced
Инструкции
- Season the slices of aubergine and heat a pan with the extra virgin olive oil.
- Place the slices into the pan and cook over a high heat for about 1 minute on each side. Season well and transfer from the pan to a plate lined with absorbent paper.
- Blend the basil together with the extra virgin olive oil then mix two thirds of this with the couscous and lemon, season to taste then roll inside the aubergine slices.
- To make the salsa simply mix the ingredients together.
- Serve the aubergine rolls on top of the salsa and sprinkle with the remaining basil puree and parmesan shavings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 105 | 45% |
| Total Fat 11.86g | 15% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 392mg | 11% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.85g | 3% |
| Protein 4.75g | 8% |
