Follow these steps for perfect results
Couscous
cooked
Roasted Tomato Pasta Sauce
Harissa Paste
Japanese Eggplant
sliced
Extra Virgin Olive Oil
Feta Cheese
crumbled
Whole Wheat Bread Crumbs
Mint Leaves (Pudina)
chopped
Salt
to taste
Heat a grill pan.
Drizzle oil on the eggplant slices.
Grill the eggplant slices until lightly browned on both sides. Avoid overcooking.
Remove eggplant from heat and set aside.
Preheat oven to 180 degrees Celsius.
Cook couscous according to package instructions.
Grease a 7-inch baking dish.
Spread cooked couscous on the bottom of the dish.
Mix tomato sauce with harissa paste.
Spread the tomato-harissa mixture over the couscous layer and season with salt to taste.
Place the grilled eggplant slices on top of the sauce, covering it completely.
Sprinkle breadcrumbs and feta cheese over the eggplant.
Bake in the preheated oven for 12-15 minutes, or until the top is browned and the cheese is melted.
Garnish with fresh mint leaves.
Serve immediately as a weeknight meal or for a potluck dinner.
Expert advice for the best results
Roast the eggplant for a deeper flavor instead of grilling.
Add other vegetables like zucchini or bell peppers.
Use different types of cheese like parmesan or mozzarella.
Everything you need to know before you start
15 minutes
The couscous and tomato sauce can be prepared a day in advance.
Garnish with fresh mint leaves and a drizzle of olive oil.
Serve with a side salad.
Accompany with crusty bread.
Complements the tomato and eggplant.
Discover the story behind this recipe
Comfort food, Mediterranean diet
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