Chermoula Roasted Eggplant with Herb Couscous
Serves: 4-6
 
INGREDIENTS
For the chermoula roasted eggplant:
  • 2 cloves garlic, grated
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • Zest and juice of 1 lemon
  • 4-6 tablespoons extra virgin olive oil
  • 2 large eggplants
For the herb couscous:
  • 1 cup couscous
  • 2 tablespoons olive oil
  • ¼ cup raisins
  • 1 teaspoon smoked paprika
  • ⅓ cup chopped parsley
  • ¼ cup mint leaves, roughly torn
  • Salt and lime juice, to taste
To serve:
  • 3 tablespoons pomegranate molasses
  • ¼ cup pomegranate
  • A few mint leaves
  • Salted Greek yogurt or labneh (optional)
INSTRUCTIONS
  1. Preheat the oven to 200 degrees Celsius.
  2. Make the chermoula spice rub that goes on top of the eggplants by mixing together the minced garlic, ground coriander, ground cumin, smoked paprika, salt, lime zest and juice with the olive oil in a small mixing bowl.
  3. Cut the eggplants in half lengthwise. Using a knife, make diagonal cuts into the flesh of the eggplant in both directions, scoring it in a criss-cross fashion. Be careful not to cut it all the way through.
  4. Spoon the chermoula spice mix over each half so that the cut side is fully covered. Place the eggplants on a baking tray and roast for 25-30 minutes or until completely soft.
  5. While the eggplants are roasting, make the couscous. In a medium bowl, add the couscous along with the olive oil, paprika, and raisins. Add boiling water until it covers the couscous, and place a lid over the bowl. Let it cook, covered, for about 8 minutes, or until all the water is absorbed. Lightly fluff with a fork.
  6. Add the chopped herbs to the couscous, and season with salt and lime juice.
  7. To serve, place the eggplant halves on a plate. Spoon some of the couscous on top of each half. Drizzle the pomegranate molasses over it, and garnish with fresh mint and pomegranate. Serve slightly warm or at room temperature, alongside Greek yogurt or labneh.
Recipe by Sprig & Vine at http://sprigandvine.in/chermoula-roasted-eggplant/