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
Units
Scale
- 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