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–+ servings

Easy Harissa Aubergine (Eggplant) with Couscous

Harissa aubergine eggplants served with couscous and yogurt sauce.
Flavor-packed harissa aubergine (eggplant) with couscous for a tasty but simple vegan meal. Served with mint yoghurt to balance the spicy harissa eggplants!
Jem @ The Fruity Jem
Cook Time 15 minutes
Further Roasting Time 30 minutes
Total Time 45 minutes
Serving Size 2 serving

Ingredients

For the Harissa Aubergines

  • 2 large aubergines (eggplants)
  • 2 Tablespoon harissa paste
  • 4 teaspoons olive oil
  • 2 teaspoons agave syrup sub with any liquid sweetener, pomegranate molass, or balsamic glaze

For the Couscous

  • 1 cup uncooked couscous
  • ½ teaspoon salt
  • 1 teaspoon coriander (optional)
  • 1 teaspoon cumin (optional)
  • 2 cups boiling water

For the Mint Yoghurt

  • 4 Tablespoons yoghurt
  • 1 clove garlic minced
  • 1 lemon juiced, about 2 Tablespoons (+ optional lemon zest)
  • 1 teaspoon chopped dried mint leaves or 2 teaspoons chopped fresh mint leaves

For Garnish (OPTIONAL)

  • 1 Tablespoon almond flakes
  • 2 Tablespoons mint leaves sliced or roughly chopped

Instructions

First up, roast the aubergines.

  • Preheat your oven to 200°C (400°F).
  • Slice the aubergines in half lengthwise. Then score the flesh of the aubergines in a criss-cross pattern, making sure not to cut all the way through the skin.
    2 large aubergines (eggplants)
  • In a large baking tray / baking sheet, roast the aubergines in the oven for 25 minutes, with the cut sides facing up.
    *See Notes below for air fryer instructions.

Then prepare the marinade, couscous, and the dressing.

  • Meanwhile, mix the ingredients for the marinade, so the harissa, olive oil, and agave syrup.
    4 teaspoons olive oil, 2 Tablespoon harissa paste, 2 teaspoons agave syrup
  • In a medium-large bowl, mix your couscous with salt, coriander, and cumin. Add the boiling water and cover the bowl with a larger plate on top.
    1 cup uncooked couscous, 1/2 teaspoon salt, 1 teaspoon coriander, 1 teaspoon cumin, 2 cups boiling water
  • Then mix all the ingredients for the mint yoghurt dressing in a small bowl.
    4 Tablespoons yoghurt, 1 clove garlic, 1 lemon, 1 teaspoon chopped dried mint leaves

Roast further and serve!

  • After 25 minutes, remove the aubergine from the oven and spoon the prepared marinade over the scored aubergine halves.
  • Return them to the oven and roast for 15-20 more minutes until the aubergines are tender and caramelized.
  • Serve your harissa aubergines on a bed of cousous. Drizzle over your yogurt, then garnish with your almond flakes and mint leaves. Enjoy!
    1 Tablespoon almond flakes, 2 Tablespoons mint leaves

Notes

  • You can also air fry at 180°C (355°F) for 20 minutes at first, spoon in the harissa marinade, then continue to air fry for 8-10 more minutes.
  • Please scroll up to the post above for the complete tips to make this recipe without fail, step-by-step photos, ingredient substitutions, storage instructions, serving suggestions, and more!
     

Nutrition

Calories: 635kcalCarbohydrates: 116gProtein: 20gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 837mgPotassium: 1527mgFiber: 22gSugar: 30gVitamin B12: 0.2µgCalcium: 204mgIron: 4mg

Nutrition information is automatically calculated and should only be used as an estimate.