Middle Eastern Roasted Eggplant with Couscous

Name: Middle Eastern Roasted Eggplant with Couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 medium eggplants; 2 g arlic cloves (, crushed); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chilli flakes; 1 tsp paprika; Rind of 1 medium lemon; 4 tbsp olive oil; 1/2 tsp salt; 1/2 tsp salt; 3/4 cup couscous; 1/4 cup sultanas or currants; 3/4 cup boiling water; 1/4 cup roughly chopped green olives; 1/4 cup flaked almonds (, dry toasted on stove or in oven); 1/4 cup scallions or spring onion (, chopped); 1/4 cup chopped cilantro ((coriander) and mint (1/4 cup together)); Black pepper; Juice of 1/2 lemon; 2 tbsp extra virgin olive oil

Eggplant slathered in a fragrant chermoula paste, then roasted until soft and gooey, and piled high with a fresh couscous. Easy to prepare and absolutely divine. This is satisfying enough to be a meal on its own with just a very simple side salad. The recipe makes about twice the amount of couscous

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium ⭐ 4.9 (11) 👁️ 2 views

👨‍🍳 Start Cooking

Middle Eastern Roasted Eggplant with Couscous

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

4 servings

2 medium eggplants
2 g arlic cloves (, crushed)
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli flakes
1 tsp paprika
Rind of 1 medium lemon
4 tbsp olive oil
1/2 tsp salt
1/2 tsp salt
3/4 cup couscous
1/4 cup sultanas or currants
3/4 cup boiling water
1/4 cup roughly chopped green olives
1/4 cup flaked almonds (, dry toasted on stove or in oven)
1/4 cup scallions or spring onion (, chopped)
1/4 cup chopped cilantro ((coriander) and mint (1/4 cup together))
Black pepper
Juice of 1/2 lemon
2 tbsp extra virgin olive oil

Steps

Preheat the oven to 350F/180C.
Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant, making sure you don't cut the skin. (See notes)
Combine the chermoula ingredients and mix into a paste. Slather onto the eggplant.
Place on baking tray, flesh side up, and roast for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant you are using.
Place the couscous, salt and sultanas into a bowl, add the boiling water and cover for 5 minutes.
Fluff the couscous with a fork, add the remaining ingredients and toss through to combine. Adjust seasoning to your taste.
To serve, pile each eggplant high with couscous, finish with a dollop of yoghurt (see notes for vegan alternative) and garnish with cilantro. Best served warm but also delicious at room temperature.

💰 Cost Estimate

Total Ingredients Rp 900

Per Serving Rp 225/serving

🏠 Save ~Rp 1.800 compared to buying!

📋 Price Breakdown (10% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
medium eggplants	2	-	-
arlic cloves	2 g	-	-
ground cumin	2 tsp	Rp 70.000/kg	Rp 700
ground coriander	2 tsp	-	-
chilli flakes	1 tsp	-	-
paprika	1 tsp	Rp 40.000/kg	Rp 200
Rind of 1 medium lemon	-	-	-
olive oil	4 tbsp	-	-
salt	0.5 tsp	-	-
salt	0.5 tsp	-	-
couscous	0.75 cup	-	-
sultanas or currants	0.25 cup	-	-
boiling water	0.75 cup	-	-
roughly chopped green olives	0.25 cup	-	-
flaked almonds	0.25 cup	-	-
scallions or spring onion	0.25 cup	-	-
chopped cilantro	0.25 cup	-	-
Black pepper	-	-	-
Juice of 1/2 lemon	2 l	-	-
extra virgin olive oil	2 tbsp	-	-