Low-carb tempestina pasta with spiced lamb, smoked eggplant, and harissa
Low Carb Tempestine with spiced lamb, smoked aubergine, and harissa is a recipe inspired by Maghrebi cuisine.
The idea is to evoke the world of couscous and North African spices, but without using couscous, chickpeas, carrots, raisins, or honey.
The Low Carb Tempestine become the base for an intense dish, with spiced lamb, smoked aubergine cream, harissa, Greek yogurt, and toasted almonds.
👉 For this recipe, you can use our Low Carb Tempestine.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low Carb Tempestine | 110 g |
| Minced or finely chopped lamb | 160 g |
| Aubergine | 220 g |
| Sugar-free harissa | 8 g |
| Ras el hanout | 2 g |
| Full-fat Greek yogurt | 50 g |
| Toasted almonds | 15 g |
| Extra virgin olive oil | 22 g |
| Salt | to taste |
| Black pepper | to taste |
Preparation time
Preparation: 15 minutes
Aubergine cooking: 25-30 minutes
Lamb cooking: 8-10 minutes
Low Carb Tempestine cooking: 8 minutes
Total time: approx. 45 minutes
Servings: 2
How to prepare Low Carb Tempestine with lamb and aubergine
1. Cook the aubergine
Prick the aubergine with a fork.
Bake it in the oven at 220°C (428°F) for about 25-30 minutes, until soft and slightly smoked.
Let it cool slightly, then scoop out the pulp.
2. Prepare the aubergine cream
Blend the aubergine pulp with:
- extra virgin olive oil;
- salt;
- pepper;
- a little harissa.
You should get a flavourful cream, but not too spicy.
3. Cook the lamb
Heat a pan with a little oil.
Add the lamb and ras el hanout.
Cook for 8-10 minutes, until the meat is well browned and dry.
4. Cook the Tempestine
Cook the Low Carb Tempestine in plenty of salted water for 8 minutes.
Drain them well.
5. Combine Tempestine and cream
Dress the Tempestine with the smoked aubergine cream.
Add the spiced lamb and mix gently.
6. Finish the dish
Serve with a small spoonful of full-fat Greek yogurt and coarsely chopped toasted almonds.
Add a very small amount of harissa only if you want a bolder flavour.
Low carb considerations
Check that the harissa does not contain added sugars or starches.
Avoid chickpeas, couscous, abundant carrots, raisins, dates, and honey.
Greek yogurt should be used in moderation.
Why it works
This recipe maintains its North African identity without using the most carbohydrate-rich ingredients.
The smoked aubergine binds the Tempestine, the lamb adds depth, and the almonds add crunch.
Final nutritional table / 100 g
Below is the nutritional value table for the proposed recipe. Please note that our artisanal low-carb pasta doubles in weight when cooked.
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 178 kcal / 739 kJ |
| Fats | 11.6 g |
| of which saturated fatty acids | 3.6 g |
| of which monounsaturated | 6.2 g |
| of which polyunsaturated | 1.1 g |
| Carbohydrates | 4.5 g |
| of which sugars | 1.7 g |
| of which starches | 1.4 g |
| of which polyols | 0.0 g |
| Fiber | 11.6 g |
| Proteins | 9.1 g |
| Salt | 0.17 g* |
Average estimated nutritional values per 100 g of prepared dish, calculated without considering any salt added during cooking or seasoning. Values may vary depending on the type of lamb used and the actual yield of the aubergine after cooking.
The recipe remains consistent with low carb: approximately 4.5 g of carbohydrates per 100 g. However, it is very caloric mainly due to three ingredients:
- lamb;
- extra virgin olive oil;
- almonds.
The strong point is the fiber content: 11.6 g per 100 g, so the dish remains very interesting from a low carb/fiber perspective. However, the actual salt content needs careful monitoring, as harissa, cooking water, and seasoning can significantly increase it.
For other Low Carb recipes, visit our Blog.
To learn more about cooking times, pasta shapes, and practical tips, read the guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.