Ingredients
The following ingredients have 4 Servings
- 2 medium eggplants
- 2 garlic 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
Instruction
- 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.
