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Spiced eggplant with couscous and yoghurt

Name: Spiced eggplant with couscous and yoghurt
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 1 1/2 cups (300g) 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 (long thin) eggplants, halved lengthways; Juice of 1/2 lemon; 1/3 cup (50g) pitted kalamata olives, halved; 250g punnet cherry tomatoes, halved; 1/4 cup (20g) toasted flaked almonds; 1/2 bunch fresh coriander; 1/2 bunch fresh mint leaves; Thick Greek-style yoghurt, to serve

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Spiced eggplant with couscous and yoghurt

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by Warren Mendes

delicious. team

Oct 03, 2015

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

1 1/2 cups (300g) 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 (long thin) eggplants, halved lengthways
Juice of 1/2 lemon
1/3 cup (50g) pitted kalamata olives, halved
250g punnet cherry tomatoes, halved
1/4 cup (20g) toasted flaked almonds
1/2 bunch fresh coriander
1/2 bunch fresh mint leaves
Thick Greek-style yoghurt, to serve

Method

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 1 1/2 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.