This is a really light dish but you have to be careful not to screw up with a couple of things: 1. grilling the eggplant long enough so the skin isn't tough, but not too much that it burns, and 2. making sure the couscous doesn't stick...I managed to do the first one right and unfortunately destroyed our couscous and it looked more like mash potatoes than anything else...flavour was there but no texture.....ah well, that's cooking for you, sometimes, the easiest things (i guess the ones you take for granted) are the ones you screw up easier...and then regret the most... i'm getting all sentimental here about couscous, so next time i'll do it better, promise. The recipe is nevertheless quite good and here it goes, serving 4: 
4 small eggplants halved lengthways, 1 tsp olive oil, sumac, salt & pepper, 1 cup couscous, 1 garlic clove crushed, lemon juice, chopped parsley, natural greek yoghurt to serve
1. Pre heat your oven grill. Line a tray with baking paper, place the eggplant halves, cut side down on the tray and grill for about 1o-15 minutes (or until the skin starts to soften). Flip them cut side up, brush with oil, salt, pepper and a pinch of sumac and grill for another 5 minutes or until the upper side is slightly charred (please keep your eyes in them or they can just burn!);
2. Boil some water and place your couscous in a bowl. Top with the boiling water and stir gently until couscous is cooked (I think I stirred too much and it ended up all sticky...not sure the rules for this, have to research!);
3. Add to the couscous garlic, lemon juice, a splash of olive oil and the parsley. Divide it among plates;
4. Cut the eggplant halves in half and serve 2 on each place. Top with some greek yoghurt and enjoy.
Gook luck with the couscous!
*and if anyone knows the secret to it, let me know!
4 small eggplants halved lengthways, 1 tsp olive oil, sumac, salt & pepper, 1 cup couscous, 1 garlic clove crushed, lemon juice, chopped parsley, natural greek yoghurt to serve
1. Pre heat your oven grill. Line a tray with baking paper, place the eggplant halves, cut side down on the tray and grill for about 1o-15 minutes (or until the skin starts to soften). Flip them cut side up, brush with oil, salt, pepper and a pinch of sumac and grill for another 5 minutes or until the upper side is slightly charred (please keep your eyes in them or they can just burn!);
2. Boil some water and place your couscous in a bowl. Top with the boiling water and stir gently until couscous is cooked (I think I stirred too much and it ended up all sticky...not sure the rules for this, have to research!);
3. Add to the couscous garlic, lemon juice, a splash of olive oil and the parsley. Divide it among plates;
4. Cut the eggplant halves in half and serve 2 on each place. Top with some greek yoghurt and enjoy.
Gook luck with the couscous!
*and if anyone knows the secret to it, let me know!
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