Spiced eggplant with couscous and yoghurt

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

Recipe «Spiced eggplant with couscous and yoghurt» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.