Ingredients:
1 medium to large eggplant
Olive oil
Spice blend such as baharat or berbere
Optional garlic sauce or powder
Couscous
Pomegranate
Tahini
Parsley
Optional lemon
Optional pomegranate molasses
Slice eggplant thinly and place on toaster oven tray or cookie sheet. Drizzle over olive oil and sprinkle with spice blend and garlic sauce or powder if desired. Cook on highest temp (400F) in toaster oven or air fryer for 15 minutes.
Use enough couscous to serve number of people you’re serving. Drizzle with olive oil, add spices if desired and pour hot water over it. Leave covered for 10 minutes.
Prepare pomegranate (cut off top, make cuts where white sections are, pull apart, put in bowl of water to make “packing” float to the top, drain.)
In a bowl, put half a cup of couscous. Thin it by adding cold water a small amount at a time and stirring. Optionally add lemon juice or pomegranate vinegar.
Chop small amount of parsley for garnish.
Assembly: fluff couscous with a fork, spread on plate. Sprinkle with a little paprika or berbere. Put eggplant slices atop couscous. Drizzle with tahini. Sprinkle with pomegranate arils and parsley.
by larrybobsf
Dining and Cooking