Name: Middle Eastern Roasted Eggplant with Couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium eggplants; Chermoula:; 2 garlic cloves , crushed; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chilli flakes; 1 tsp paprika; Rind of 1 medium lemon; 4 tbsp olive oil; 1/2 tsp salt; Couscous:; 1/2 tsp salt; 3/4 cup couscous; 1/4 cup sultanas or currants; 3/4 cup boiling water; 1/4 cup roughly chopped green olives; 1/4 cup flaked almonds , dry toasted on stove or in oven; 1/4 cup scallions or spring onion , chopped; 1/4 cup chopped cilantro (coriander) and mint (1/4 cup together); Black pepper; Juice of 1/2 lemon; 2 tbsp extra virgin olive oil

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.

Middle Eastern Roasted Eggplant with Couscous

Ingredients

Chermoula

Couscous

Steps

Notes

Nutrition Facts