Roasted Eggplant with Couscous Salad

Step 1/ 9

Preheat oven to 200C

Step 2/ 9

• 1 tsp ras el hanout
• 1 pepper
• salt
• 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.

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• 2 eggplants

Wash and cut the eggplant in half lengthwise, then score the inside.

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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.

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• 150 g couscous

Cook couscous according to the package instructions and leave to cool down.

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• ½ onion
• salt
• pepper

Add olive oil and onion to a frying pan. When golden, add the diced pepper and salt. Let cook for around 10 minutes.

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• 100 g feta cheese
• ½ lemon
• 30 g arugula

Wash and drain the arugula. Cut the cheese. Squeeze half lemon.

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• 20 g parsley
• salt
• olive oil

Mix the couscous, arugula, feta cheese, pepper, chopped parsley, olive oil and salt in a bowl.

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Place the cous cous salad on top of the halved eggplants and serve.

Enjoy your meal!