Serves: 4
Prep: 10 mins
Cook: 30 mins


Nutrition per serving:

175 kcal

8g Fats

25g Carbs

2g Protein


   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

• ½ cup (125ml) vegetable stock

  What do 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).