Ingredients
- 2 cloves of garlic
- Pinch of salt
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp Espelette pepper
- 2 medium eggplants
For the Couscous
- Scant 1 cup (160 g) couscous
- 1 lemon zest
- Pinch of salt
- ¾ cup boiling water
- 1 tsp extra-virgin olive oil
- 6 tbsp (100 g) plain yogurt
- 1 tbsp lemon juice
- Pinch of salt
- Handful of chopped parsley for garnish
How to Make It
- Preheat the oven to 350°F. Line a baking sheet with parchment. Pound the garlic with the salt in a mortar and pestle until it forms a smooth paste. Blend in the olive oil, tomato paste, and Espelette pepper.
- Cut the eggplants lengthwise into ¾-inch-thick slices. Cut each slice into ¾-inch-wide strips to make long spears. Throw away the spongy core. Brush the spears with the olive oil mixture. Place on the lined baking sheet and bake for 30 minutes, or until tender.
- Meanwhile, make the couscous: Place the couscous, lemon zest, and salt in a large bowl and pour the boiling water over it. Place a large plate on top of the bowl and allow to steam for 5 minutes. Drizzle with the oil and fluff with a fork.
- Mix together the yogurt, lemon juice, and salt in a small bowl. Taste for seasoning.
- Pile the eggplant on a bed of couscous, drizzle with the yogurt sauce, and sprinkle with some chopped parsley to serve.
