Roasted Eggplant
with Pearl Couscous and Black Garlic Yoghurt
- Celery
- Almond
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 sachet
Vegetable Stock Powder
(Contains: Celery)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Parsley
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1
Tomato
1
Eggplant
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Lemon
1 packet
Chickpeas
Cooking Steps
Preheat the oven to 220°C/200°C fan forced. Slice the eggplant into 1cm rounds. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the garlic, chermoula spice blend, the salt and olive oil (2 tbs for 2 people / 4 tbs for 4 people). Add the eggplant slices and toss to lightly coat in the spice. Add a drizzle more olive oil if needed. TIP: Adding enough oil will ensure the eggplant softens in the allocated time. Lay out the eggplant slices in a single layer over an oven tray lined with baking paper and roast for 25 minutes or until tender. Add the flaked almonds to the side of the tray and roast for a further 5 minutes or until golden.
While the eggplant is roasting, drain and rinse the chickpeas (see ingredients list). In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the pearl couscous and toast, stirring occasionally, for 1-2 minutes or until golden. Add the water, chickpeas, currants and crumble in the vegetable stock cube (see ingredients list). Reduce the heat to medium and simmer, stirring occasionally, for 10-12 minutes or until the couscous is tender and the water has been absorbed. TIP: Pearl couscous has a firm, slightly chewy texture.
While the couscous is cooking, roughly chop the baby spinach leaves. Finely chop the parsley (reserve a few leaves for garnish). Finely chop the tomato. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges.
Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth and stir in the Greek yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper.
To the pan with the couscous and chickpeas, add the parsley, flaked almonds and the lemon zest.
In a medium bowl, combine the tomato, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and toss to combine.
Divide the chickpea pearl couscous between plates. Top with the roasted eggplant slices and tomato and spinach salad. Spoon over the black garlic yoghurt and garnish with the reserved parsley leaves.
