Roasted Eggplant with Tahini Sauce
with Greek-style cheese & tomato couscous
Recipe Developer Sarah: "I love Middle Eastern cuisine: aromatic, heart-warming dishes with balanced flavours. In this dish I was able to combine this with my favourite vegetable, the eggplant!"
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
1 piece
Garlic
½ piece
Onion
½ piece
Eggplant
¼
Tomato paste
125 g
Red cherry tomatoes
½ sachet(s)
African-inspired spice mix
20 g
Tahini sauce
(Contains Milk, Egg, Sesame)
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
25 g
Greek-style cheese
(Contains Milk)
10 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
½ sachet(s)
Middle Eastern spice mix
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1.5 tablespoon
Olive oil
½ teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Crush or mince the garlic and transfer half to a bowl. Add the Middle Eastern spices, balsamic vinegar and a drizzle of olive oil. Season to taste with salt and pepper, then mix well to combine. Quarter the eggplant lengthways and coat it with the oil, then transfer to a parchment-lined baking sheet. Roast in the oven for 30 minutes.
In the meantime, chop the onion and prepare the stock. Heat a drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the onion with the rest of the garlic for 2 - 3 minutes, then stir in the tomato paste and fry for 1 - 2 minutes or until the tomato paste turns crimson.
Deglaze with the stock and bring to the boil. Stir in the couscous, then remove from the heat and allow to stand until step 5, covered.
Transfer the cherry tomatoes to an oven dish and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast alongside the eggplant during the final 12 - 15 minutes of cooking time.
Finely chop the parsley and mint. Roughly chop the almonds. Stir the roasted cherry tomatoes and the African-inspired spices into the couscous, then season to taste with salt and pepper.
Stir 1 tbsp water per person into the tahini sauce. Serve the tomato couscous on plates and top with the eggplant. Drizzle with the tahini sauce and crumble over the Greek-style cheese. Garnish with the fresh herbs and the almonds.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.