Tilapia and eggplant with Moroccan pesto – it’s grilled baked tilapia fillet with pesto served with baked on grilled eggplant and couscous. A tasty, simple dish, and more Moreover, it does not take much time to prepare it. it the dish will be a great option for a healthy and healthy dinner – and couscous and tilapia are easily absorbed by the body and contain a large amount of vitamins and nutrients. Nutrition value of one servings: (total 4) Calories 470, total fat 19 g, saturated fat g., proteins 50 g., carbohydrates 25 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 eggplants (about 225 gr. Each), cut along
- 4 tilapia fillets (170 – 220 gr. Each)
- 1/2 tbsp. whole grain couscous
- 1 clove garlic, squeeze through the garlic
- 1 tbsp. cilantro
- 1/4 Art. olive oil
- Zest 1/2 lemon
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 Art. low fat greek yogurt
Recipes with similar ingredients: tilapia, couscous, eggplant, paprika, coriander, cumin, yogurt, cilantro
Recipe preparation:
- Preheat the oven grill. In a small saucepan, bring to boiling 3/4 tbsp. water with 1/2 tsp salt. Put couscous in medium-sized heat-resistant bowl and pour boiling salted water. Cover and set the bowl aside for a while, until couscous does not soften, about 5 minutes. Stir with a fork.
- Meanwhile, punch garlic, cilantro, 3 tbsp. In a blender. l olive oil and 1/4 tbsp. water. Add lemon zest, cumin, coriander, paprika and 1/4 tsp salt. Make eggplant pulp trellised incisions with a distance of about a centimeter from each other and place them with the notched side on the foil-lined sheet. Lubricate 2 tbsp. l mashed herbs and season with salt and pepper. Fry the eggplants without turning, until browned and soft, 10-15 minutes.
- Lay tilapia on another foil-lined sheet. Grease the remaining tablespoon of olive oil and season with salt and pepper. Grill fish until cooked, 5-8 minutes. Lubricate each fillet with 1 tsp. mashed greens.
- Arrange the fish, couscous and eggplant in plates. Mix yogurt with 1 tbsp. l water and pour eggplant on it. Pour over fish greens and sprinkle with cilantro. Serve with lemon wedges. Salmon recipe. with japanese eggplant and rosemary.
