Middle Eastern Roasted Eggplant with Couscous
Eggplant slathered in a fragrant chermoula paste, then roasted until soft and gooey, and piled high with a fresh couscous. Easy to prepare and absolutely divine. This is satisfying enough to be a meal on its own with just a very simple side salad. The recipe makes about twice the amount of couscous
Foto: RecipeTin Eats — Nagi | RecipeTin EatsBahan-bahan
- 2 medium eggplants
- 2 g arlic 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
- 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
Langkah-langkah
Preheat the oven to 350F/180C.
Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant, making sure you don't cut the skin. (See notes)
Combine the chermoula ingredients and mix into a paste. Slather onto the eggplant.
Place on baking tray, flesh side up, and roast for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant you are using.
Place the couscous, salt and sultanas into a bowl, add the boiling water and cover for 5 minutes.
Fluff the couscous with a fork, add the remaining ingredients and toss through to combine. Adjust seasoning to your taste.
To serve, pile each eggplant high with couscous, finish with a dollop of yoghurt (see notes for vegan alternative) and garnish with cilantro. Best served warm but also delicious at room temperature.
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