Roasted eggplant with couscous
A delicious vegetarian dish without added salt, with a special herb mix as the perfect base.
Go vegetarian today and make this delicious roasted eggplant with couscous. Season the couscous with our special couscous spice mix, a combination of dried vegetables and spices. It's the perfect seasoning for vegetarian dishes.
Preparation
Preheat the oven to 200°C.
Mix 2 tablespoons of oil with the black pepper. Halve the eggplants lengthwise and cut them crosswise. Place them in a baking dish and brush the cut side of the eggplants with olive oil. Roast in the oven for 30 minutes.
Peel and finely chop the garlic. Combine the garlic, ground cumin, lemon juice, tahini, and remaining olive oil into a sauce.
Crumble the (plant-based) mozzarella or soft goat cheese. Remove the leaves from the mint sprigs. Toast the almond shavings in a dry frying pan until golden brown.
Boil the recommended amount of water for the couscous, as directed on the package. Add the couscous to the water along with the World Spice Meal - Couscous. Cover the pan and let it sit for 5 minutes.
Fluff the couscous with a fork. Remove the eggplants from the oven and place them on a plate. Divide the couscous over the eggplants. Sprinkle with the (plant-based) mozzarella or soft goat cheese, slivered almonds, and pomegranate seeds. Garnish with the tahini sauce and fresh mint leaves.
Ingredients
- 100 ml + 2 el olijfolie
- ½ tl Zwarte peper
- 2 aubergines
- 1 teentje knoflook
- 1 tl Komijnzaad (gemalen)
- Sap van 1 citroen
- 3 el tahin
- 150 g (plantaardige) mozzarella of zachte geitenkaas
- 2 takjes verse munt
- 55 g amandelschaafsel
- 400 g couscous
- 8 tl World Spice Meal - Couscous
- 90 g granaatappelpitjes
Supplies
- Oven
- Oven dish
Products used in this recipe
€3,39
