Roasted eggplant with lentils and cucumber couscous

Name: roasted eggplant with lentils and cucumber couscous
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1 eggplant; 2 tl harissa spicy; 2 el traditional olive oil; 100 g couscous; 125 ml boiling water; cucumber; 7,5 g fresh flat parsley; el lime juice; 205 g HAK lentils in bag; 3 el Turkish yogurt

Eggplant roasted in the oven harissa and couscous with cucumber, parsley, lentils and Turkish yogurt.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Halve the aubergine lengthwise and cut the flesh crosswise without damaging the skin.
Mix the harissa with the oil and cover the aubergine halves.
Lay with the cutting edge upwards on a baking sheet covered with parchment paper and sprinkle with salt if necessary.
Bake for about 30 minutes under the center of the oven.
Meanwhile, put the couscous in a bowl and pour over the boiling water. Cover and leave for 10 minutes.
Cut the cucumber into cubes of 1 cm and finely chop the parsley.
Stir in the couscous with a fork and scoop with the rest of the oil, the lime juice, half of the parsley and the cucumber.
Season with pepper and salt.
Remove the aubergine halves from the oven and spread the lentils and Turkish yogurt over them.
Garnish with the rest of the parsley and serve with the cucumber couscous.