Eggplant with Couscous and Potato Wedges (Photo: Farjana Islam)
Eggplant is one of the most versatile vegetables. We can make so many delicious dishes with eggplants. If you eat everyday eggplant, still you would not get bored! You just need to try new ideas and recipes to cook it.
Together with couscous which is a vital ingredient of this dish, which make it a perfect balanced meal.
Couscous with Eggplant is easy to make, though it does take some time to bake and assemble the topping. But, this dish worth it! because it has the balance of all nutritions and fibers. Eggplant is tender and delicious, and the couscous provides a nice side to this vegetable.
- Olive Oil (3 tbsp)
- Potato Wedges (Ready-Made)
- 1.5 Cups Couscous
- Lemon Juice (2.5 tbsp)
- 1 Eggplant (Half Lengthwise)
- Freshly Cracked Black Pepper
- Sun-Dried Tomatoes & Mint (For Decoration)
All Ingredients (Photo: Farjana Islam)
- First cut the eggplant in half lengthwise. Score the eggplant in a diamond pattern by making 4 or 5 long cuts, then turn the eggplant and do the same. Cut deep into the eggplant but not through the skin. Sprinkle black pepper, olive oil, and a pinch of salt on each half and rub it slightly in.
- After that, heat the oven to 280 degrees Celsius. Place the eggplant face-up on a baking sheet and based on size, let it backed for about 15 – 20 minutes until it looks golden and tender.
- Prepare couscous as per package instructions. Then place 1.5 cups of couscous in a saucepan and pour over 2 cups of boiling water. Add a pinch of salt, oil, and couscous. Cover with a lid and let sit for about 10-15 minutes, or until the couscous has soaked up the liquid. Before serving slightly spread the couscous apart with a fork.
- When the eggplant shells are baked and soft to the touch, remove them from the oven.
- At-last baked some ready-made frozen potato wedges for 10-15 minutes. Most of the time I put the wedges with eggplant on the same baking tray so that both the thing will be ready together, and it will save time.