Roasted Eggplant with Couscous Salad
Preheat oven to 200C
- 1 tsp ras el hanout
- 1 pepper
- 1 tsp sweet paprika powder
- 5 tbsp olive oil
- 1 clove garlic
Mix olive oil with salt, pepper, minced garlic, paprika powder and ras el hanout in a small bowl.
- 2 eggplants
Wash and cut the eggplant in half lengthwise, then score the inside.
Place the eggplant in a baking tray and drizzle the mixture on the surface with the help of a spoon. Place in the oven for 25 minutes.
- 150 g couscous
Cook couscous according to the package instructions and leave to cool down.
- ½ onion
Add olive oil and onion to a frying pan. When golden, add the diced pepper and salt. Let cook for around 10 minutes.
- 100 g feta cheese
- ½ lemon
- 30 g arugula
Wash and drain the arugula. Cut the cheese. Squeeze half lemon.
- 20 g parsley
- olive oil
Mix the couscous, arugula, feta cheese, pepper, chopped parsley, olive oil and salt in a bowl.
Place the cous cous salad on top of the halved eggplants and serve.