Moroccan eggplant
Ingredients
- 800g chinese eggplants
- 10 garlic cloves
- 4 shallots, quartered
- ½ cup olive oil
- ½ tsp salt
- 2 tsp ras el hanout
- 1 tsp fennel seeds
- ½ tsp pepper
- 4 medium tomatoes
- Large lemon zest pieces from 1 lemon
- Couscous
- Parsley
- Juice of ½ lemon
- 1 tbsp olive oil
Steps
- Preheat oven to 190°C.
- Cut eggplant in half lengthwise and place in a baking dish with the garlic and shallots.
- In a small bowl, mix the olive oil, salt, pepper, ras el hanout, and fennel seeds.
- Pour over the eggplant and toss well to coat. Cover and bake 15 mins.
- After the first 15 minutes, lower heat to 180°C and uncover. Add the tomatoes, zest and give a toss.
- Continue baking 40-60 minutes, uncovered, checking every 20 minutes, giving a gentle stir
- Put the couscous into a bowl, add a pinch of salt and cover with boiling water then cover the bowl.
- Use a fork to fluff up the couscous and stir through the chopped parsley, lemon juice and olive oil.
- Garnish eggplant with chilli flakes and serve over couscous.