Moroccan Eggplant Bowl

So we're in a full blown self-quarantine, and we're also subject to the available food left at our local supermarket. The goal is to get through a full week of dinners without completely relying on frozen veggies and a canned goods. So here's what we got for day one.


What I changed:


  • No lemons, just because I didn't want to

  • No zucchini or cucumber, the store was out

  • Double the amount of #eggplant to make up for the lack of zucchini and cucumber

  • No fresh mint

  • No pomegranate seeds



Source: Lazy Cat Kitchen | Serves: 2 big servings | Time: ~30 min


Ingredients

½ cup uncooked couscous or quinoa

½ cup cooked #chickpeas

20 cherry tomatoes, quartered

1 large eggplant, sliced thickly

14 kalamata #olives

Sprinkle of dry mint

2 garlic cloves, finely chopped

S&P

3 tbsp EVO

½ tsp chili powder

1 tsp cumin

1 tsp paprika


Instructions

Make couscous or quinoa according to box instructions, set aside if it finishes before you get everything else done.


Heat up 2 tbsp of olive oil in a small pan. Throw in chopped garlic and sauté on a small-medium heat, stirring frequently, until soft and fragrant. Chuck tomatoes in, season with a bit of salt and pepper and sauté them gently until they start releasing their juices, but take them off the heat before they start falling apart.


Brush eggplant with a little bit of oil and grill them on a griddle pan until cooked on both sides. Sprinkle with salt, cumin, paprika and a touch of chilli afterwards.


Mix couscous or quinoa with chickpeas and mint.


Divide olives, grilled veg, couscous and sautéed tomatoes between two bowls. Enjoy!


Journal


What I ate and drank today

6 glasses of water

1 cup of coffee

1 cup of decaf

1 apple

1 apple & chickpea sandwich with greens

Creamed spinach

Tonight's recipe

Vodka


Exercise

limited, quarantined, but have a step to do step aerobics tomorrow


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