Middle Eastern Roasted Eggplant with Couscous

Method7 steps · about 55 min

1. 1

   Step 1: Preheat the oven to 180°C (350°F). Have the flaked almonds dry toasted and cooled for the couscous.

2. 2

   Step 2: Cut both eggplants (2 medium) in half lengthwise. Score the flesh deeply in a diagonal crisscross pattern with a small knife, keeping the skins intact.

   Uses 2 medium eggplants

3. 3

   Step 3: Mix the crushed garlic (2), cumin (2 tsp), coriander (2 tsp), chilli flakes (1 tsp), paprika (1 tsp), lemon zest, four tablespoons olive oil and chermoula salt (½ tsp) into a paste. Spread all the paste over the scored eggplant halves from step 2.

   Uses four scored eggplant halves · 2 garlic cloves, crushed, for chermoula · 2 tsp ground cumin · 2 tsp ground coriander · 1 tsp chilli flakes · 1 tsp paprika · Zest of 1 medium lemon · 4 tbsp olive oil for chermoula

4. 4

   Step 4: Put the coated eggplant halves from step 3 on a baking tray, flesh side up. Roast for about 40 minutes, until completely soft; continue as needed for the size of the eggplants.

   Check roasted eggplant softness · 40 minUses four chermoula-coated eggplant halves

5. 5

   Step 5: While the eggplants roast, put the dry couscous (¾ cup), its separate ½ teaspoon salt and the sultanas (¼ cup) into a bowl. Add the ¾ cup boiling water, cover and leave for 5 minutes.

   Hydrate the couscous · 5 minUses ¾ cup dry couscous · ½ tsp salt for couscous · ¼ cup sultanas · ¾ cup boiling water for the couscous

6. 6

   Step 6: Fluff the hydrated couscous from step 5 with a fork. Toss in the chopped green olives (¼ cup), dry toasted almonds, scallions (¼ cup), combined cilantro and mint (¼ cup), juice of half a lemon and two tablespoons extra virgin olive oil. Add black pepper to taste and a little of the extra salt only if needed.

   Uses hydrated couscous and sultanas · ¼ cup roughly chopped green olives · ¼ cup flaked almonds, dry toasted · ¼ cup chopped scallions · ¼ cup chopped cilantro and mint combined · Black pepper, to taste · Juice of ½ lemon for the couscous · 2 tbsp extra virgin olive oil for the couscous

7. 7

   Step 7: Pile some of the dressed couscous from step 6 onto all four soft roasted eggplant halves from step 4. Finish each with a dollop of plain yogurt and fresh cilantro. Serve the remaining couscous on the side, as 4 starter or 2 main portions.

   Uses four soft roasted chermoula eggplant halves · Dressed couscous for the topping and the remainder served on the side · Plain yogurt, a dollop on each eggplant half · Fresh cilantro, for garnish