Dinner for 4

Roasted Eggplant with Couscous

Name: Roasted Eggplant with Couscous
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 eggplants; 2 cloves garlic; 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; 1/4 cup scallions or spring onion; 1/4 cup chopped cilantro and mint; black pepper; juice of 1/2 lemon; 2 tbsp extra virgin olive oil

Spiced roasted eggplant is served over couscous mixed with olives, currants, almonds, herbs, and lemon.

$1.91per serving $

55 minstart to table

4servings

Middle Eastern Vegetarian Vegan Dairy-free Budget Family Dinners Cold-weather comfort Winter

Ingredients

2 eggplants
2 cloves garlic
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
1/4 cup scallions or spring onion
1/4 cup chopped cilantro and mint
black pepper
juice of 1/2 lemon
2 tbsp extra virgin olive oil

Steps

Heat the oven to 425 F and line a large baking sheet.
Halve the eggplants, score the cut sides, and place them cut-side up on the sheet.
Mix the garlic, cumin, coriander, chili flakes, paprika, lemon rind, salt, pepper, and 4 tablespoons olive oil, then brush it over the eggplant.
Roast for 35 minutes, until the eggplant is soft and browned.
Put the couscous and currants in a bowl, pour in the boiling water, cover, and rest for 5 minutes.
Fluff the couscous and mix in the olives, almonds, scallions, herbs, lemon juice, and remaining olive oil.
Serve the roasted eggplant over the couscous.