Couscous Eggplant And Tomato Gratin Recipe
A vegetarian French recipe with couscous, roasted tomato pasta sauce, harissa paste. Ready in 40 min, serves 3.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Couscous Eggplant and Tomato Gratin, heat a grill pan
couscous(1 cup)roasted tomato pasta sauce(1/2 cup)japanese eggplant - sliced(1) - 2
Drizzle the oil and grill the eggplant slices till they are lightly browned on both the sides
japanese eggplant - sliced(1) - 3
Do not overcook the eggplant slices
japanese eggplant - sliced(1) - 4
Take off the heat and keep aside till required
mint leaves (pudina) - as required for garnish (chopped) - 5
Pre-heat an oven to 180 degree Celsius
- 6
Cook the couscous as per the instructions given on the packet
couscous(1 cup) - 7
Grease a 7-inch baking dish and spread the couscous on the bottom of the dish
couscous(1 cup) - 8
Mix the tomato sauce with the harissa paste and spread on the couscous layer
couscous(1 cup)roasted tomato pasta sauce(1/2 cup)harissa paste(2 teaspoon) - 9
(Season it with salt if using passata)
salt - to taste - 10
Place the grilled eggplant slices on top such that they cover the sauce
roasted tomato pasta sauce(1/2 cup)japanese eggplant - sliced(1) - 11
Sprinkle bread crumbs and feta cheese over the eggplants
japanese eggplant - sliced(1)tablespoons feta cheese - crumbled(2)whole wheat bread crumbs(2 tablespoon) - 12
Bake in the oven for 12-15 minutes till the top browns and the cheese just starts melting
tablespoons feta cheese - crumbled(2) - 13
Garnish with mint leaves and serve immediately
mint leaves (pudina) - as required for garnish (chopped) - 14
Serve Couscous Eggplant and Tomato Gratin for a quick, comforting weeknight meal or for your next potluck dinner
couscous(1 cup)roasted tomato pasta sauce(1/2 cup)japanese eggplant - sliced(1)
Nutrition Facts
Per serving
Rate this recipe
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Couscous Eggplant And Tomato Gratin Recipe
A vegetarian French recipe with couscous, roasted tomato pasta sauce, harissa paste. Ready in 40 min, serves 3.
Curated byLucas Dubois🇫🇷
Directions
14 steps- 1
To begin making the Couscous Eggplant and Tomato Gratin, heat a grill pan
couscous(1 cup)roasted tomato pasta sauce(1/2 cup)japanese eggplant - sliced(1) - 2
Drizzle the oil and grill the eggplant slices till they are lightly browned on both the sides
japanese eggplant - sliced(1) - 3
Do not overcook the eggplant slices
japanese eggplant - sliced(1) - 4
Take off the heat and keep aside till required
mint leaves (pudina) - as required for garnish (chopped) - 5
Pre-heat an oven to 180 degree Celsius
- 6
Cook the couscous as per the instructions given on the packet
couscous(1 cup) - 7
Grease a 7-inch baking dish and spread the couscous on the bottom of the dish
couscous(1 cup) - 8
Mix the tomato sauce with the harissa paste and spread on the couscous layer
couscous(1 cup)roasted tomato pasta sauce(1/2 cup)harissa paste(2 teaspoon) - 9
(Season it with salt if using passata)
salt - to taste - 10
Place the grilled eggplant slices on top such that they cover the sauce
roasted tomato pasta sauce(1/2 cup)japanese eggplant - sliced(1) - 11
Sprinkle bread crumbs and feta cheese over the eggplants
japanese eggplant - sliced(1)tablespoons feta cheese - crumbled(2)whole wheat bread crumbs(2 tablespoon) - 12
Bake in the oven for 12-15 minutes till the top browns and the cheese just starts melting
tablespoons feta cheese - crumbled(2) - 13
Garnish with mint leaves and serve immediately
mint leaves (pudina) - as required for garnish (chopped) - 14
Serve Couscous Eggplant and Tomato Gratin for a quick, comforting weeknight meal or for your next potluck dinner
couscous(1 cup)roasted tomato pasta sauce(1/2 cup)japanese eggplant - sliced(1)
About this recipe
A vegetarian French recipe with couscous, roasted tomato pasta sauce, harissa paste. Ready in 40 min, serves 3.
Nutrition Facts
Per serving (3 servings)
Rate this recipe
