Middle Eastern Roasted Eggplant with Couscous
Prep
15m
Cook
40m
Total
55m
This Middle Eastern Roasted Eggplant with Couscous is bursting with bold and exotic flavors. The eggplant is slathered in a zesty chermoula sauce and roasted to tender perfection, then served over fluffy couscous studded with sultanas, olives, and almonds. A vibrant and hearty vegetarian dish!
Ingredients
4 servingsChermoula
Couscous
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 617kcal 30%
-
Fat 31g 47%
-
Saturated Fat 5g 25%
-
Carbohydrates 57g 19%
-
Fiber 9g 36%
-
Sugar 11g 22%
-
Protein 17g 34%
-
Cholesterol 0mg 0%
-
Sodium 1,005mg 41%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. You can substitute the scallions with red onion, but only use 1/4 of an onion and finely dice it.
2. The deeper the scores, the faster the eggplant will cook and the more the flavour will infuse into the eggplant. But take care not to cut the skin - the eggplant is so soft when roasted, if the skin is cut it will literally fall apart!
3. Tahini Drizzle (vegan substitute for yoghurt) - combine 3 tbsp tahini, 2 tbsp lemon, 2 tbsp water, 1/4 tsp salt and 1 crushed small garlic clove. Adjust consistency with water or tahini as necessary, until it has the consistency of honey.
2. The deeper the scores, the faster the eggplant will cook and the more the flavour will infuse into the eggplant. But take care not to cut the skin - the eggplant is so soft when roasted, if the skin is cut it will literally fall apart!
3. Tahini Drizzle (vegan substitute for yoghurt) - combine 3 tbsp tahini, 2 tbsp lemon, 2 tbsp water, 1/4 tsp salt and 1 crushed small garlic clove. Adjust consistency with water or tahini as necessary, until it has the consistency of honey.
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