Serves: 4 Prep: 10 mins Cook: 30 mins
WHAT YOU NEED:
- 1 large eggplant
- 2 tbsp. coconut oil
- 1 onion, sliced
- 1 tbsp. lemon juice
- 1 tomato, diced
- 1 tsp. smoked paprika
- pinch of saffron
- pinch of sugar
- 6 dried apricots, halved
- 1⁄2 cup (125ml) vegetable stock
WHAT YOU NEED TO DO:
Cut the eggplant into thicker slices, and then half again. Heat 1 tbsp. of oil in a frying pan and cook the eggplant until browned on both sides, but still firm inside.
Heat the remaining tablespoon of oil in a second pan and fry the onion for about 5 mins.
Add the lemon juice, diced tomato, smoked paprika, saffron, sugar and apricots. Pour in the broth, mix well and bring to a boil.
Add in the fried eggplant, cover and cook for about 20 minutes until tender. Then remove the lid and cook for another 2-3 minutes until the sauce thickens a little.
Serve with couscous, bulgur or rice (not included in nutrition information).
Nutrition per serving:
175 kcals 8g Fats
25g Carbs 2g Protein
