Roasted eggplant on a bed of couscous
served with a fresh tomato and basil sauce
Roasted with herbs, olive oil and garlic, the eggplant in itself is a true treat. Finished off with feta cheese, harissa oil, couscous and the tomato and basil sauce, an easy and healthy meal has been created!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Cut the eggplant in half over the length and make several small cuts on the side of the meat without reaching the skin. Place them in an oven dish and top them with the herbs mix and crushed garlic clove (optionally add salt and pepper). Finish with a teaspoon of olive oil for each eggplant. Bake for approx. 10-15 min. until tender.
Boil 150ml of water. Place the couscous in a bowl and add the water. Cover the bowl with a plate until It's ready to be used.
Peel the tomatoes and cut the meat in small pieces. Heat a frying pan with 1 tablespoon of oil and the crushed garlic. Sauté the tomatoes for 5 minutes. Add 4 tablespoons of water and finish with chopped basil.
Mix the harissa paste with a tablespoon of olive oil until it becomes a deep red oil.