Besides the B1 and B6 vitamins, potassium and magnesium, aubergines contain a powerful antioxidant nasunin, who gives the purple color and protects the brain cells health. Rich in fibers and low in fat, aubergines are indicated in diabetes and weight-loss diets.
Ingredients (Serves 2)
2 Aubergines
Seeds from 1 pomegranate
cup couscous
Juice from half a lemon
1 handful fresh mint leaves
Extra virgin olive oil
1 tblsp zaatar spice
Pink Hamalayan salt
Freshly ground black pepper
Preparation
** Wash the aubergines with plenty of water, cut them in half and align in a tray covered with baking paper.
** With a sharp knife cut cross-hatch lines across each half, rub them with salt, black pepper, zaatar and olive oil.
** Roast the aubergines in the oven at 175 degrees for 30 minutes.
** Meanwhile, prepare the couscous to the cooking instructions on the package (usually use 2 cups of water for one cup couscous).
** When aubergines are soft, remove them from the oven, use a spoon to scoop the flesh carefully without scratching the skin, then mix it with the couscous, saving the skins for stuffing.
** Add the lemon juice, the pomegranate seeds, chopped mint leaves and season with salt, black pepper and zaatar if necessary.
** Fill the aubergines skins with the couscous mix, and place it in the oven for 10 more minutes at 175 degrees.
** Serve them sprinkled with mint leaves, pomegranate seeds and zaatar.
