Name: Middle Eastern Roasted Eggplant with Couscous
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 as starter, 2 as main
Ingredients: 2 medium eggplants; 2 garlic cloves (, crushed); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp chilli flakes; 1 tsp paprika; Rind of 1 medium lemon; 4 tbsp olive oil; 1/2 tsp salt; 1/2 tsp salt; 3/4 cup couscous; 1/4 cup sultanas or currants; 3/4 cup boiling water; 1/4 cup roughly chopped green olives; 1/4 cup flaked almonds (, dry toasted on stove or in oven); 1/4 cup scallions or spring onion (, chopped); 1/4 cup chopped cilantro ((coriander) and mint (1/4 cup together)); Black pepper; Juice of 1/2 lemon; 2 tbsp extra virgin olive oil