Roast Aubergine with Black Garlic, Greek Yoghurt & Israeli Couscous

THE COOK REPORT
13Ingredients
50Minutes
510Calories

Ingredients

US|METRIC
  • 3 aubergines (large, cut in half widthways then into wedges)
  • olive oil
  • 200 grams Greek yoghurt
  • 1 handful basil leaves
  • 20 grams pine nuts
  • 200 grams Israeli couscous
  • 25 grams black garlic
  • 1 teaspoon harissa (Rose)
  • 3/4 teaspoon pomegranate molasses
  • 1 lemon
  • 1 pinch chilli flakes (Aleppo)
  • 1/4 teaspoon cocoa (Bowder)
  • 50 milliliters olive oil
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    NutritionView More

    510Calories
    Sodium3% DV70mg
    Fat34% DV22g
    Protein25% DV13g
    Carbs24% DV71g
    Fiber68% DV17g
    Calories510Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol5mg2%
    Sodium70mg3%
    Potassium1210mg35%
    Protein13g25%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber17g68%
    Sugars12g24%
    Vitamin A10%
    Vitamin C50%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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