Eggplant Couscous Rolls
Stuffed eggplant rolls with couscous and vegetables that provide a nutrient-rich addition.
- 45 minutes
- 2 servings
- Main course
- vegan
- vegetarian
- nährstoffreich
Ingredients
- 500 g Eggplant (Sliced)
- 150 g Couscous (Uncooked)
- 150 g Bell Pepper (Diced)
- 100 g Onion (Chopped)
Instructions
- Grill eggplant slices until they become soft.
- Cook couscous according to package instructions and mix with onion and bell pepper.
- Fill the eggplant slices with the mixture and serve.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
See the nutrientsAnd what does your whole week deliver? Answer a few questions and Up-Food builds a weekly plan from dishes that match what you need – with the nutrient balance across seven days. No account, no payment details.
Your weekly plan in 2 minutesMore recipes
- Greek Gemista - Stuffed Peppers and Tomatoes with Rice
- Greek Spanakorizo - Spinach Rice with Dill and Lemon
- Greek Briam - Oven Vegetables with Potatoes and Oregano
- Mediterranean Quinoa Bowl
- Buddha Bowl with Edamame and Leafy Greens
- Spicy Lentil Soup
- Legume Salad with Feta
- Pumpkin Curry with Coconut Milk
- Mediterranean Vegetable Casserole
- Lentil Salad with Bell Peppers and Cucumbers
- Green Spelt Bowl with Beetroot and Goat Cheese
- Sweet Potato Curry with Coconut Milk