I am not surprised that the eggplant is used in so many recipes in oriental cuisine. Itβ€˜s rich in nutrients and can be prepared in many ways. Here it is refined with Ras el-Hanout and baked before it is served on couscous beds and with promegranate, creamy goat cheese and walnuts. The fresh dressing with mint rounds off the meal. β€žRas el-Hanoutβ€œ means a spice mix found in varying forms in Tunisia πŸ‡ΉπŸ‡³ Algeria πŸ‡©πŸ‡Ώ and Morocco πŸ‡²πŸ‡¦. The name in Arabic means β€žhead of the shopβ€œ and implies a mixture of the best spices the seller has to offer. Such as pimento, turmeric, coriander and cinnamon.

Couscous salad with eggplant and cream goat cheese


3pieces Eggplant πŸ†

1 Pack of Ras-El-Hanout spice

200g Couscous

Haft of Cucumber πŸ₯’

10g of fresh Parsley and Mint

2pieces Scallions

1 Lemon πŸ‹

a handful chopped Walnuts

1 Pomegranate

1 pack Cream Goat Cheese

Olive Oil

Salt πŸ§‚

Lemon πŸ‹ zest


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