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Roasted Eggplant with Couscous Salad

Too few ratings

Ceci

Community Member

“Found this recipe while doing some research and turned out to be an easy and tasty option for a vegetarian weeknight dinner!”

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
20 g parsley
½ onion
100 g feta cheese
150 g couscous
1 tsp ras el hanout
pepper
½ lemon
eggplants
30 g arugula
salt
salt
salt
pepper
1 tsp sweet paprika powder
5 tbsp olive oil
olive oil
1 clove garlic
  • Step 1/9

    Preheat oven to 200C

  • Step 2/9

    Mix olive oil with salt, pepper, minced garlic, paprika powder and ras el hanout in a small bowl.
    • 1 tsp ras el hanout
    • pepper
    • salt
    • 1 tsp sweet paprika powder
    • 5 tbsp olive oil
    • 1 clove garlic

    Mix olive oil with salt, pepper, minced garlic, paprika powder and ras el hanout in a small bowl.

  • Step 3/9

    Wash and cut the eggplant in half lengthwise, then score the inside.
    • eggplants

    Wash and cut the eggplant in half lengthwise, then score the inside.

  • Step 4/9

    Place the eggplant in a baking tray and drizzle the mixture on the surface with the help of a spoon. Place in the oven for 25 minutes.

    Place the eggplant in a baking tray and drizzle the mixture on the surface with the help of a spoon. Place in the oven for 25 minutes.

  • Step 5/9

    Cook couscous according to the package instructions and leave to cool down.
    • 150 g couscous

    Cook couscous according to the package instructions and leave to cool down.

  • Step 6/9

    Add olive oil and onion to a frying pan. When golden, add the diced pepper and salt. Let cook for around 10 minutes.
    • ½ onion
    • salt
    • pepper

    Add olive oil and onion to a frying pan. When golden, add the diced pepper and salt. Let cook for around 10 minutes.

  • Step 7/9

    Wash and drain the arugula. Cut the cheese. Squeeze half lemon.
    • 100 g feta cheese
    • ½ lemon
    • 30 g arugula

    Wash and drain the arugula. Cut the cheese. Squeeze half lemon.

  • Step 8/9

    Mix the couscous, arugula, feta cheese, pepper, chopped parsley, olive oil and salt in a bowl.
    • 20 g parsley
    • salt
    • olive oil

    Mix the couscous, arugula, feta cheese, pepper, chopped parsley, olive oil and salt in a bowl.

  • Step 9/9

    Place the cous cous salad on top of the halved eggplants and serve.

    Place the cous cous salad on top of the halved eggplants and serve.

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