Harrissa spiced eggplants, grilled cheese, Isreali couscous and much more - salad 

In this recipe, I am all about the flavors... BIG FLAVORS! The eggplants are marinated and baked  in harissa paste, garlic, and extra virgin olive oil. The mild cheese is caramelized with honey and thyme, the veggies such as kale, tomatoes, and cucumber get a zingy dressing made with lemon and lemon zest, almonds and red onions add an extra crunch. It's not only a firework in your mouth but also a nutrient bomb! Tons of fiber, vitamins, minerals and complex carbs, protein, and healthy fats! 

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Eggplants and plain cheese don't have much taste, unless you season them right. They act like a sponge to herbs and spices! Eggplants are low in calories and high in fiber.

harrissa spiced eggplants, grilled cheese, isreali couscous and much more - salad 

8-10 baby eggplants or 2 normal sized eggplants

2 Tbsp. extra virgin olive oil

2 Tbsp. Harissa paste (you can get harissa paste at middle eastern food stores)

3 garlic cloves, minced

salt

 

 

 

1 bunch kale

1 cucumber

1-2 tomatoes

1 cup israeli (pearl) couscous

1 bunch fresh parsley

1 bunch fresh mint

1/2 red onion

1 handful almonds, silvered or chopped

1 grill cheese

1 tbsp honey

1 tbsp fresh thyme

salt, pepper

black olives

zest and juice of 1 organic lemon

Preheat oven to 200C/400F

wash and cut the eggplants into 4th or bite sized chunks

throw into a plastic bag with a teaspoon of salt, close bag and shake until eggplants are evenly covered with salt

place bag in the fridge for 20-30 minutes, take out and empty the bag onto some kitchen paper, pat to dry and place on a baking tray

mix minced garlic, olive oil and harissa paste together and drizzle over eggplant, and give them a quick massage 

place eggplants into the oven for about 30 minutes or until soft and golden brown

 

cook the Israeli couscous in boiling water for a bout 15minutes, drain

chop up tomatoes, cucumbers, almonds, kale, parsley, mint and red onions

take out eggplants

put everything into a big bowl, carefully mix to combine

 

for the dressing, mix lemon zest, and juice, olive oil, and salt together, pour over salad 

cut grill cheese into squares, drizzle with honey, salt, and fresh thyme leaves and broil for a few minutes until top is caramelized

serve on a big platter


ENJOY! 

XX JZ 

PS. comment, like, share...let me know what you think!!