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Delicious Roasted Eggplant With Couscous
Delicious Roasted Eggplant With Couscous
"This roasted eggplant is a healthy vegetarian recipe — which is perfectly roasted and piled high with an easy couscous recipe. Easy to prepare and divine tasting. This is satisfying enough to be a tasty appetizer on its own with just a very simple vegetable salad. A Middle Eastern approach to an eggplant-couscous recipe. Now, because this is a delicious recipe and because it is so amazing, it requires quite a few steps. But, once you get the hang of it, you’ll be able to make this recipe in no time. You are going to love this dish. If you"
Serves4
Preparation Time15 min
Cooking Time40 min
Cooking MethodOven
Ingredients
- 2 medium eggplants
- 2 garlic cloves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp allspice
- 1 tsp lemon zest
- 4 tbsp olive oil
- 3/4 cup couscous
- 1/4 cup raisins
- 3/4 cup boiling water
- 1/4 cup chopped green olives
- 1/4 cup chopped walnuts
- 1/4 cup scallions
- 2 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
- 1/4 cup chopped parsley
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Slice the eggplant lengthwise.
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Using a small knife, make a diagonal criss-cross score deep into the eggplant.
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In a bowl, combine minced garlic, ground cumin, ground coriander, allspice, lemon zest, season with salt and olive oil to make into a paste.
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Spread the spice paste onto the eggplant.
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Place the eggplants on a baking tray, flesh side up.
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Roast the eggplant for 40 minutes at 350 degrees Fahrenheit.
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Meanwhile, place the couscous, a teaspoon of salt, and raisins into a bowl.
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Add boiling water and cover for 5 minutes.
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Fluff the couscous with a fork, and add the remaining ingredients.
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Season with salt and black pepper to taste.
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To serve, pile the eggplant and topped with couscous.
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Garnish with chopped parsley.
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