Spiced eggplant with couscous and yoghurt

Cooking Vegetarian Spiced eggplant with couscous and yoghurt

Try this spiced eggplant with couscous and yoghurt for a fast and fabulous vegetarian meal.

Lables: Vegetarian Egg free Fish free Shellfish free Soy free
  1. Preheat a chargrill or barbecue on high heat.
  2. Place couscous in a heatproof bowl, stir through 1 tbs olive oil, then pour over 11/2 cups (375ml) boiling water. Cover and set aside.
  3. Meanwhile, combine 2 tsp each of the spices in a bowl and season. Dust the eggplant with spice mix, then drizzle with the remaining 1/3 cup (80ml) olive oil. Chargrill for 3 minutes each side or until charred and tender.
  4. Fluff couscous with a fork, season, then stir through lemon juice and remaining 1/2 tsp each of the spices. Stir through the olives and tomatoes, scatter over the almonds and herbs, and serve topped with the eggplant and yoghurt.

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1 1/2 cups instant couscous
100ml olive oil
2 1/2 tsp ground coriander
2 1/2 tsp ground ginger
2 1/2 tsp ground cumin
8 Japanese eggplants, halved lengthways
Juice of 1/2 lemon
1/3 cup pitted kalamata olives, halved
250g punnet cherry tomatoes, halved
1/4 cup toasted flaked almonds
1/2 bunch fresh coriander
1/2 bunch fresh mint leaves
Thick Greek-style yoghurt, to serve

Adv

Autors
Preparation time
10
Cooking time
6
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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