Eggplant and capsicum salad

No ratings

Prep. 15min

Total 45min

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

Fiber 6.1 g

Saturated fat 1.6 g

Carbohydrates 51.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Barbecue season 12 Recipes
Australia and New Zealand

You might also like...

Creamy miso mushroom udon

45min

Ricotta dumplings with napoli sauce

55min

Zucchini, lentil and coconut stew

30min

Cashew basil spelt pasta (gut health)

15min

Vegan walnut and black bean burger

4 h 40min

Cheesy polenta with vegetable ragù

1 h 20min

Whole roast broccoli with romesco sauce

45min

Nourish bowl (Diabetes)

55min

Ricotta and spinach crespelle "cake"

40min

Rogani kumbh

45min

Mushroom croustade

1 h 35min

Pierogi with blueberries

1 h 25min

Show all

Show all