PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Well seasoned and grilled to perfection, this colorful eggplant and turmeric bowl is a perfectly refreshing summer dish that can be cooked outside.
This is my summer gift to you for your first outdoor meal of June: grilled or baked spiced eggplant, couscous and a bunch of other mix ins. Together you get the balance we always talk about here. There’s something warm and something cool. Something salty, savory, sweet, tart…seriously. We’ve got it all. Including a wine pairing. And even as a self proclaimed eggplant hater, I could not get enough of this recipe.
I know lots of people are all about the rosé for summer but my personal favorite is a sauvignon blanc. If you’re not really a wine person, this is actually a great wine for you. Not overly oaky like some Chardonnays. Not too light. It’s fruity and bright. In general, I think it’s a real crowd pleaser of a wine. 
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
d
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This vibrant summer dish features grilled or roasted eggplant seasoned with harissa and served over turmeric-infused couscous, topped with yogurt and olives for a refreshing and balanced meal.
Ingredients
- 1 medium eggplant
- 4 tablespoons olive oil
- 3 teaspoons Badia complete seasoning
- 4 tablespoons harissa
- 4 tablespoons plain strained yogurt (Icelandic Siggi's or Greek yogurt)
- 5 kalamata olives, sliced and pitted
- 1/2 cup couscous
- 1/2 teaspoon turmeric
- Salt to taste
- Fresh lemon juice, to taste
- Fresh herbs (such as parsley or cilantro) for garnish
Instructions
- Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
- Slice the eggplant in half lengthwise. Use a knife to score the flesh in a crosshatch pattern, being careful not to cut through the skin.
- Place the eggplant halves on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with Badia complete seasoning.
- Roast in the oven or grill for about 20 minutes, until the eggplant is tender and the top is golden brown.
- While the eggplant is cooking, prepare the couscous according to package instructions, adding turmeric to the cooking water for flavor and color.
- Once the eggplant is cooked, spread harissa over the top of each half.
- Serve the eggplant halves over a bed of turmeric couscous. Top with a dollop of strained yogurt and sprinkle with sliced kalamata olives.
- Drizzle with fresh lemon juice and garnish with fresh herbs before serving.
Notes
For a smoky flavor, grill the eggplant instead of roasting. Use Greek yogurt as a substitute if Icelandic yogurt is unavailable. This dish pairs well with a bright Sauvignon Blanc. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 10
- Protein: 8
- Cholesterol: 5
Frequently Asked Questions
Can I grill the eggplant instead of baking it?
Yes, grilling the eggplant enhances its flavor and gives it a smoky char, which complements the spices well.
What type of couscous is best for this recipe?
You can use either regular or whole wheat couscous; both will absorb the flavors of the spices and work well in the bowl.
What other mix-ins can I add to the Summer Eggplant and Turmeric Bowl?
You can include ingredients like cherry tomatoes, cucumbers, or feta cheese for added freshness and flavor.
