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RECIPES
| Calories | 132,7 Kcal |
| Fat | 3,9 g |
| of which saturated fat | 0,6 g |
| Carbohydrates | 21,4 g |
| of which sugar | 3,2 g |
| Proteins | 3,7g |
| Salt | 0,1 g |
| Calories | 132,7 Kcal |
| Fat | 3,9 g |
| of which saturated fat | 0,6 g |
| Carbohydrates | 21,4 g |
| of which sugar | 3,2 g |
| Proteins | 3,7g |
| Salt | 0,1 g |
Preheat the oven to 200ºC, heat above and below. Slice aubergine lengthwise. Make diagonal cuts on the slices. Season with olive oil, salt, and cayenne pepper. Squeeze lemon. Place sweet potato on a baking tray. In a bowl, mix couscous with boiling water. One cup of water for each cup of couscous. Place chickpeas with its water in a bowl. Add tahini and lemon juice. Season with salt and pepper. Preheat the oven to 200ºC, heat above and below. Slice aubergine lengthwise. Make diagonal cuts on the slices. Season with olive oil, salt, and cayenne pepper. Squeeze lemon. Place sweet potato on a baking tray. In a bowl, mix couscous with boiling water. One cup of water for each cup of couscous. Place chickpeas with its water in a bowl. Add tahini and lemon juice. Season with salt and pepper. Cooking step by step
The oven:
The aubergine:
Bake in the oven, 15 minutes aprox, until tender.
Add honey over the diagonal cuts and bake for 5 more minutes to caramelise. 
Mise en place:
Peel and cut sweet potato into cubes.
Cut avocado into cubes. 
The sweet potato:
Add olive oil, season with salt and pepper and bake for about 15-20 minutes until tender. 
The couscous:
Add a dash of olive oil and season with salt and pepper. Cover with a plate and let rest for 5-10 minutes. Add avocado and mix. 
The hummus:
Blend with a hand blender (or fork). Add a dash of olive oil and mix. Add sweet paprika over the hummus once on the plate. Serve with couscous, sweet potato, and caramelised aubergine. Cooking
step by stepThe oven:
The aubergine:
Bake in the oven, 15 minutes aprox, until tender.
Add honey over the diagonal cuts and bake for 5 more minutes to caramelise. Mise en place:
Peel and cut sweet potato into cubes.
Cut avocado into cubes. The sweet potato:
Add olive oil, season with salt and pepper and bake for about 15-20 minutes until tender. The couscous:
Add a dash of olive oil and season with salt and pepper. Cover with a plate and let rest for 5-10 minutes. Add avocado and mix. The hummus:
Blend with a hand blender (or fork). Add a dash of olive oil and mix. Add sweet paprika over the hummus once on the plate. Serve with couscous, sweet potato, and caramelised aubergine.
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