Roasted Eggplants with Couscous and Tahini

Soft, juicy and full of flavour.

(VEG/VE)

This is my GO-TO mezze dish anytime we have guests. It’s light, juicy and great crowdpleaser for all palettes.

I love to add couscous on top with a drizzle of tahini, pomegranate and parsley. It’s reminiscent of the food in Tel Aviv. Rich in colour and packed with flavour. Depending on what I have in the kitchen, I might add some pistachios or swap out the couscous for quinoa. You can get really creative with your toppings.

Here are two topping options:

• Couscous with Tahini and Pomegranate

• Couscous with Tahini, Parsley and Pistachios.

But if you’re just discovering your love for eggplants, I would start with couscous, tahini and pomegranate. You can’t go wrong with this combo :).

Option 1: Couscous with tahini and pomegranate.

Option 2: Couscous with tahini, parsley and pistachios.

Ingredients

• 3 Eggplants (medium size)

• 1/4 cup Couscous

• 1/3 cup Tahini or 2-3 spoonfuls

• 3 garlic cloves minced

• 1 lemon

• Condiments/Spices: Olive Oil, Paprika, S&P, Mixed herbs.

Option 1:

• Pomegranate seeds

Option 2:

• Finely chopped parsley and crushed pistachios.

Method

1. POKE holes in the eggplants skin with a fork and season the skin with a bit of olive oil and S&P.

2. ROAST at 180 degrees on the grill setting for 30 mins. I typically use the middle row in the oven.

3. REMOVE from oven and cut eggplants in half. Then use a fork to soften the middle of each half. Drizzle with olive oil and add some paprika, mixed herbs and chopped up garlic.

4. ROAST eggplant halves for another 25 mins.

Step 3: Cut eggplants in half after you’ve roasted them whole.

Step 3: Add garlic, olive oil and paprika to roast eggplant halves again.

Step 4: Eggplants after round 2 of roasting.

5. COOK 1/4 cup of couscous in a pan with boiling water and olive oil. This should take around 5-8 minutes.

6. TAHINI paste is quite thick, so you need to mix it with water and lemon squeeze/ juice. I would start with 3 tablespoons tahini, 1 tablespoon water, 1/2 tablespoon lemon squeeze. Mix, taste and see if you want to add any more olive oil (makes it more creamier) or water (thins out the tahini, but don’t over do it as you don’t want it too runny).

7. GARNISH eggplants with couscous, drizzle of tahini and your topping of choice from Option 1 or Option 2.

It’s taken me around 5 times in the last 2 years to really master this, to the way I really like it. At first it was too soggy (I cut the eggplants in half first, DON’T DO IT), then I had no idea what herbs I should season with.

Today, I always make sure the setting is at 180 deg on grill, and I always use paprika and mixed herbs. I wouldn’t deviate from the grill method, but feel free to experiment with the herbs, spices and toppings!

Let me know if you have any other topping ideas : ).

Tips

• Must roast eggplants WHOLE first.

• When you cut them in half, I like to make lines in the middle and press the garlic bits in.

• Couscous not GF, you can substitute with quinoa instead : )