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Aubergine cake and cous cous

ingredients

servings

4

Aubergine

2 unit

Iodized salt

4 pinches

Extra virgin olive oil

5 spoons

Corn couscous

200 oz

Almonds

50 oz

Rocket salad

30 leafs

Courgette

2 unit

Carrots

2 unit

single courses from Italy

Aubergine cake and cous cous

Aubergine cake and cous cous

vegan with nuts source of C vitamins high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Aubergine cake and cous cous

The pie with surprise

Aubergine cake and cous cous step 1

step 1

Clean, cut and grate the aubergines Clean, cut into diced and bake zucchini and carrots in a non-stick pot for a few minutes leaving them crisp

Aubergine cake and cous cous step 2

step 2

Cook the cous cous as shown on the package, make it warm and add it to the vegetables, seasoned with oil and salt coated with single-sliced ​​stencils with eggplant, fill with cous cous

Aubergine cake and cous cous step 3

step 3

Close the eggplant ends, turn on the oven at 180 degrees and fry the molds

Aubergine cake and cous cous step 4

step 4

Prepare the pesto by shaking almonds and rocket with a spoon of oil

Aubergine cake and cous cous step 5

step 5

Flip through the molds on a plate where you have arranged a spoon of pesto and serve lukewarm

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