Harissa-Roasted Eggplant with Couscous
Smoky, spiced eggplant roasted until collapsing-tender, served over fluffy couscous with yogurt and herbs. Vegetables have never been this exciting.
Main Dish · Prep 10 min · Cook 35 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 2 large eggplant, halved
- 2 tbsp harissa paste
- 200 g couscous
- 100 g Greek yogurt
- 3 cloves garlic, minced
- 4 tbsp olive oil
- 2 tbsp fresh mint, chopped
- 2 tbsp pomegranate seeds
- 2 tbsp pine nuts, toasted
- 1 lemon, juiced
- salt, to taste
Eggplant is one of those vegetables people think they do not like because they have only had it soggy and sad. Roast it properly — high heat, lots of oil, some harissa — and it transforms into something completely magical. Creamy, smoky, and deeply savory.
I score the flesh, rub in a mixture of harissa, olive oil, and garlic, then roast until the eggplant practically collapses. The edges get crispy and caramelized while the inside turns silky. It is hard to believe it is just a vegetable.
Pile it over couscous with a big spoonful of yogurt and fresh herbs and you have a dinner that will make meat-eaters forget there is no meat.
Pro Tips
- Score the eggplant flesh in a crosshatch pattern. This helps the harissa penetrate and the heat circulate.
- Do not be shy with the oil. Eggplant is a sponge and it needs oil to roast properly, not steam.
- Use a good-quality harissa paste. The cheap stuff is just heat with no flavor.
- Roast at 200C/400F until the flesh is completely soft and the edges are charred. About 35 minutes.
Serving
Fluffy couscous on the plate, eggplant halves on top, yogurt drizzled over, and a shower of fresh mint, pomegranate seeds, and toasted pine nuts.
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