Recipes

Moroccan Roasted Eggplants with Israeli Couscous

Moroccan Roasted Eggplants with Israeli Couscous

Morocco and Israel team up for this delish Middle Eastern must try.

I love when eggplants are roasted, they have an almost gooey center with a silky layer of goodness around the outside. Now add to that our Moroccan Tagine sauce, Israeli couscous and fresh garnish and this is definitely a recipe that I would gladly enjoy every week. There's a little heat from the Tagine sauce, but if you want a little extra spice you can add a red chili to the couscous mix or garnish.

An extra tip for the couscous. I like to Toast the pearls with olive oil before adding the water as it helps to make them not sticky.

Serve the eggplants with a simple side salad, extra yoghurt and olives.

(Serves 4)

Ingredients:

  • 2 medium sized eggplants
  • Moroccan Recipe Base - Tagine
  • 1 cup of Israeli (pearl) couscous
  • 1 cup of boiling water
  • 1/2 tsp salt
  • 1/4 cup spring onion
  • 1 tsp black pepper
  • Olive oil

Garnish:

  • 1/4 cup flaked almonds
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup roughly chopped green pitted olives
  • Natural or Greek yoghurt
  • Olive oil

Step 1 - The Eggplants

  • Preheat the oven to 350F/180C.
  • Slice the eggplant lengthwise, then use a small knife to make diagonal cross scores deep into the eggplant, but please try not to cut the skin. 
  • Generously spread the Moroccan Recipe Base - Tagine onto the eggplants
  • Place on baking tray and roast for around 40 minutes until the eggplants soften. (the cooking time will vary depending on the size of the eggplant you are using)

Step 2 - The Couscous

  • Around 15 minutes before the eggplants are cooked toast the couscous with a little olive oil in a medium saucepan
  • Pour in the boiling water and cook for around 7-8 minutes. (Make sure to use the lid and cover)
  • When the couscous is cooked and absorbed the liquid add in the salt, pepper, olive oil and spring onions and gently combine using a fork.
  • Allow to rest for another 2 minutes

Step 3 - Serve

  • Place each eggplant onto your serving plate
  • Heap the couscous mixture as a high as you possibly can onto each eggplant
  • Evenly sprinkle the garnish ingredients over the couscous
  • Serve immediately with a garden mix salad on the side, extra yoghurt & olives.

Top Tip:

Play around with the toppings. I've made this recipes many times before, but I've changed a few of the ingredients based on what I had available in the fridge. For example, replace the olives with goats cheese and green onion for red onion etc. Cherry tomatoes are also a worthy addition, but see what you have in your fridge and experiment.

Happy Feasting :)

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