Recipe: Eggplant and Couscous

Because you may be new to cooking with eggplant, here are a couple tips. 1: Try salting the eggplant in order to draw out the juices that make eggplant bitter. This also firms the flesh so it doesn’t soak up too much oil. 2: Try switching out regular oil with spray oil in order to avoid soaking the eggplant. Enjoy! 

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Eggplant and Couscous 

Original # of Servings: 1

Total Time: 30 minutes

Active Time: 10 minutes


  • eggplant – 1/4
  • garlic – 3/8 teaspoon
  • couscous – 4 tablespoon
  • yellow onion – 1/8
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • extra virgin olive oil – 1 1/2 teaspoon
  • vegetable stock – 4 tablespoon
  • water – 4 tablespoon
  • baby spinach – 1/2 ounce


  1. Heat a sauce pan over medium heat and add oil.
  2. Saute onions and garlic until tender and stir in couscous.
  3. Add vegetable broth and water and bring to a boil.
  4. Cover pot, remove from heat, and let stand for 5 minutes.
  5. Preheat oven to 400 degrees.
  6. Thinly slice eggplant and toss with olive oil, salt, and pepper.
  7. Roast eggplant for 20 minutes or until tender.
  8. On a large platter layer couscous with roasted eggplants and fresh spinach.

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