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Herb Roasted Eggplant with Tomatoes and Feta on Couscous
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A great vegetarian entree with a Mediterranean accent..
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Yield:
Prep Time:
Cook Time:
Serve: |
4 Servings
5 Minutes
40 Minutes
Room Temperature
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Ingredients:
1 3/4-lb eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 Tbsp olive oil
2 Tbsp Sherry wine vinegar
1 Tbsp Urban Accents Roma
Kosher salt and pepper
1-1/2 cups couscous
1/2 cup crumbled feta cheese
1/4 cup chopped flat leaf parsley
Directions: Preheat oven to 450F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with Roma and salt and pepper to taste. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 min. Combine couscous with 2-1/4 cups water in med saucepan and bring to a boil. Remove from heat, cover and let stand for 5 min. Fluff with a fork.
Transfer couscous to a platter. Top with roasted eggplant and tomato mixture. Sprinkle with feta and chopped parsley.
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