This roasted eggplant and couscous are topped with a perfect tomato sauce and crunchy cashews. Absolutely the best of all Mediterranean flavors.

Although it was supposed to be served as a main dish you can even pair it with marvellous Roasted Beer Marinated Flank Steak or Beef Braciole.

Eggplant holds a special place in Mediterranean cuisine and happens to be a personal favorite of mine! I enjoy preparing it until it reaches a delightful tenderness, whether incorporated into a robust stew like this, roasted simply, or even when stuffed!

How to choose the best eggplant

Selecting the right eggplant is super simple. Choose eggplants with smooth, shiny skin (no wrinkles), firm to the touch, and that spring back when pressed.

More recipes with Eggplant or Couscous

Do you have tons of these ingredients on hand? Here are some inspiration of recipes using eggplant or couscous:

Ingredients list for 2 servings

For the couscous

1 tsp Italian seasoning
1 cup couscous
1 cup fresh orange juice
1 tbsp olive oil
1/2 tsp salt

For the Eggplants and Tomato Sauce

1 teaspoon dried oregano
1 large aubergine
1 16 oz tin chopped tomatoes
1/2 onion, diced
1/4 cup water
2 tbsp olive oil
1 bay leaf
1/4 cup cashews

How to make Grilled Eggplant and Mediterranean Couscous

Step 1 – Make the Couscous

To a medium bowl, add the couscous, Italian seasoning, olive oil and salt.
Microwave the orange juice for 1 minute to warm up. Don’t boil.
Pour the orange juice over the couscous and place a plate on top. Leave for 5 minutes and fluff with a fork. Reserve.

Step 2 – Make the Tomato Sauce and Grill the Eggplants

Wash and cut the eggplants into 8 thick rounds, transfer to a bowl with salt and water. Place a plate over the eggplants to keep them under water. Leave it while you prepare the rest of the recipe.
Take a saute pan to medium-high heat, When hot, add 1 tbsp of olive oil and add the onions, bay leaf and oregano. Cook for 4 minutes flipping the rounds halfway.
Turn the heat to low. Add the tomatoes with liquids, salt and stir. Simmer for 15 minutes, stirring occasionally.
While the sauce cooks, remove the eggplants from water and pat them dry.
In frying pan, heat at medium-high heat, when hot add 1/2 tbsp of olive oil and add the eggplant rounds. Cook for 5 minutes until golden brown and add more 1/2 tbsp of olive oil and flip. Cook for 5 minutes.
Transfer the cooked eggplants to a serving plate. When the sauce is ready and thickened, transfer to another serving bowl.
Scatter the peanuts and a drizzle of more olive oil if desired.

What to serve with

There are many delicious Italian dishes to serve along a delicious Roasted Eggplant with Couscous. You can serve this recipe with:

FAQs

Do you have to peel eggplant before roasting?

No, you don’t have to peel eggplant before roasting. The skin is edible and can add texture to the dish.

Do you need to salt eggplant before roasting?

Salting eggplant before roasting is a common technique to draw out bitterness and reduce moisture. It’s optional but can enhance the flavor and texture.

How do you roast eggplant so it’s not bitter?

To minimize bitterness, slice the eggplant, sprinkle salt on the slices, and let them sit for about 30 minutes. Rinse off the salt, pat the slices dry, and then roast with olive oil until tender.

Why is my baked eggplant tough?

Overcooking can make baked eggplant tough. Ensure you don’t roast it for too long, and consider marinating or pre-salting to improve texture and flavor.

Why is my roasted eggplant mushy?

Roasted eggplant may become mushy due to overcooking, causing its cell structure to break down. To prevent this, consider cutting the eggplant into uniform slices, controlling the oven temperature, and checking for doneness around the recommended cooking time. Additionally, patting the eggplant dry before roasting can help manage moisture and maintain a firmer texture.

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