Couscous Eggplant and Tomato Gratin
A flavorful, vegetarian dish, perfect for a quick and satisfying weeknight meal or an impressive addition to your next potluck. This Couscous Eggplant and Tomato Gratin is an ideal combination of roasted eggplant, savory tomato sauce, hearty couscous, and crumbled feta, all baked to perfection. With a touch of Harissa for a little spice and a sprinkle of mint leaves for a refreshing finish, this dish captures the essence of Mediterranean flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Couscous | 1 cup |
| Roasted tomato pasta sauce | 1/2 cup |
| Harissa paste | 2 teaspoons |
| Japanese Eggplant (sliced) | 1 medium |
| Extra virgin olive oil | 1 teaspoon |
| Feta cheese (crumbled) | 2 tablespoons |
| Whole wheat bread crumbs | 2 tablespoons |
| Mint leaves (for garnish, chopped) | As needed |
| Salt | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 8g |
| Carbohydrates | 34g |
| Dietary Fiber | 5g |
| Fat | 16g |
| Saturated Fat | 4g |
| Sodium | 400mg |
| Sugars | 7g |
Instructions:
-
Grill the Eggplant:
- Begin by heating a grill pan over medium heat. Drizzle with 1 teaspoon of olive oil.
- Arrange the sliced eggplant in a single layer in the pan. Grill the slices for about 2-3 minutes on each side, until they are lightly browned but still firm. Be careful not to overcook; you want them tender but not mushy.
- Remove the eggplant from the pan and set it aside.
-
-
Prepare the Couscous:
- Preheat your oven to 180°C (350°F).
- Cook the couscous according to the package instructions. Once cooked, fluff it with a fork to separate the grains.
-
Assemble the Gratin:
- Lightly grease a 7-inch (18 cm) baking dish. Spread the cooked couscous evenly across the bottom of the dish.
- In a separate bowl, mix the roasted tomato pasta sauce with the Harissa paste. Adjust the seasoning with salt, especially if you’re using passata instead of the pasta sauce.
- Pour the tomato-Harissa sauce over the couscous layer in the dish, spreading it evenly to cover the surface.
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Layer the Gratin:
- Arrange the grilled eggplant slices on top of the sauce, covering it completely.
- Sprinkle the bread crumbs and crumbled feta cheese generously over the eggplant.
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Bake:
- Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the top is golden brown and the feta begins to melt.
- Keep an eye on the gratin towards the end to avoid over-browning.
-
Garnish and Serve:
- Once the gratin is ready, remove it from the oven and allow it to cool slightly.
- Garnish with freshly chopped mint leaves for a burst of color and freshness.
- Serve immediately, and enjoy the warm, comforting flavors of this Mediterranean-inspired dish.
Serving Suggestions:
This Couscous Eggplant and Tomato Gratin can be served as a standalone main course or paired with a crisp green salad for a balanced meal. It also works well as a side dish for grilled meats or roasted chicken. The combination of couscous, grilled eggplant, and creamy feta makes it a delicious and hearty option for both vegetarians and non-vegetarians alike.
Why You’ll Love This Recipe:
- Quick & Easy: With just 10 minutes of prep and 30 minutes of cook time, you can have a healthy, satisfying meal on the table in no time.
- Flavorful: The roasted tomato sauce, Harissa, and feta bring together rich and tangy flavors, while the grilled eggplant adds depth.
- Versatile: This gratin works as both a main course or a side dish, perfect for any occasion—from weeknight dinners to family gatherings or potlucks.
- Healthy & Vegetarian: Packed with vegetables, whole grains, and a dose of protein from the feta, this dish is a wholesome choice for those following a vegetarian diet.
With this recipe, you can enjoy a Mediterranean-inspired dinner that’s easy to prepare and packed with bold flavors. Whether you’re cooking for yourself or serving guests, the Couscous Eggplant and Tomato Gratin is sure to impress!
