Ingredients: cup Couscous, cup Roasted tomato pasta sauce, teaspoon Harissa paste, Japanese Eggplant - sliced, teaspoons Extra Virgin Olive Oil, tablespoons Feta Cheese - crumbled, tablespoon Whole Wheat Bread crumbs, Leaves (Pudina) - as required for garnish (chopped), - to taste, Vegetarian diet
Instructions: To begin making the Couscous Eggplant and Tomato Gratin, heat a grill pan. Drizzle the oil and grill the eggplant slices till they are lightly browned on both the sides. Do not overcook the eggplant slices.Take off the heat and keep aside till required.Pre-heat an oven to 180 degree Celsius. Cook the couscous as per the instructions given on the packet.Grease a 7-inch baking dish and spread the couscous on the bottom of the dish.Mix the tomato sauce with the harissa paste and spread on the couscous layer. (Season it with salt if using passata).Place the grilled eggplant slices on top such that they cover the sauce. Sprinkle bread crumbs and feta cheese over the eggplants.Bake in the oven for 12-15 minutes till the top browns and the cheese just starts melting. Garnish with mint leaves and serve immediately.Serve Couscous Eggplant and Tomato Gratin for a quick, comforting weeknight meal or for your next potluck dinner.