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If you want to enjoy a rich and healthy dish, the aubergine tabbouleh is your best alternative.
- 1 zucchini
- ½ package of couscous semolina
- 1 eggplant aubergine
- 1 onion
- 1 carrot
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon butter
eggplant aubergine tabouleh recipe
- Bring water to a boil and add the couscous semolina. Add a little salt, cover and let it absorb all the ingredients.
- Peel the zucchini and cut it into pieces as small as possible. You peel the onion, wash it under running water and then chop it into very small pieces. You also peel the carrot and cut it into pieces as small as possible.
- Add three tablespoons of olive oil and add the vegetables to brown.
- Chop the eggplant aubergine into pieces as small as possible and when all the vegetables are golden add it to be done with the rest of the ingredients.
- Once the eggplant aubergine is more or less done, add a tablespoon of butter and a little salt, mix well.
- Strain the couscous so that it releases the little water that will remain and put it on a plate with the vegetables. Stir to mix well and coat with soy sauce.
- Ready to eat.
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