It is meaty enough to have on its own as a main, accompanied with a light salad, like my Middle Eastern Chickpea Salad (suggest excluding the chickpeas though) or Pasta alla Norma.
Middle Eastern Roasted Eggplant
The roasted eggplant is shown here with a dollop of yoghurt, but I’ve also provided a Tahini Drizzle (vegan) which I also love to use. This is a must try recipe!! This is a recipe adapted from Yotam Ottolenghi’s Jerusalem cookbook (the Chermoula Aubergine with Bulgar & Yoghurt recipe). I am obsessed with this cookbook, and you’ll see many more recipes on this blog inspired by recipes from it. I usually make them healthier (by reducing oil and butter) and find nifty little shortcuts without sacrificing taste! This recipe is a great make ahead recipe as it can be served warm or at room temperature. Also you can make the eggplant and couscous ahead, and just reheat the eggplant in the oven (or keep it warm covered in foil) when you want to serve it.
More ways with eggplant
Greek Moussaka (Eggplant Beef Bake) – the Greek version of Italian lasagna, made with layers of eggplant instead of pasta sheets. Epic! Moroccan Baked Eggplant with Beef – smeared with spices, baked until soft and topped with Moroccan spiced beef Grilled Eggplant with Yoghurt Sauce – simple and fabulous! Grilled Miso Glazed Japanese Eggplant – caramelised with a Japanese miso glaze! Eggplant is also commonly used in Thai Red and Green Curry Pasta alla Norma – a classic Sicilian eggplant pasta that’s also 100% vegetarian
