Middle Eastern Roasted Eggplant with Couscous
A flavorful vegetarian dish featuring roasted eggplant topped with spiced couscous and fresh herbs, perfect for a hearty and healthy meal.
Ingredients
Vegetables
- 2 medium eggplants (sliced lengthwise and scored)
- 2 cloves garlic (crushed)
- 4 tbsp olive oil
- 1/2 tsp salt
- 3/4 cup couscous
- 1/4 cup sultanas or currants
- 3/4 cup boiling water
- 1/4 cup green olives (roughly chopped)
- 1/4 cup flaked almonds (dry toasted)
- 1/4 cup scallions or spring onion (chopped)
- 1/4 cup cilantro and mint (chopped)
- Juice of 1/2 lemon lemon juice
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 350F/180C. Score and roast eggplants for 40 minutes until soft.
- Combine couscous, salt, and sultanas; add boiling water, cover, and let sit for 5 minutes. Fluff with a fork.
- Mix in chopped herbs, olives, almonds, lemon juice, and olive oil into the couscous.
- Slice roasted eggplants and serve topped with couscous mixture and a dollop of yogurt or vegan alternative.
Notes
Adjust seasoning to taste and serve warm or at room temperature.