I am not surprised that the eggplant is used in so many recipes in oriental cuisine. It‘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. „Ras el-Hanout“ means a spice mix found in varying forms in Tunisia 🇹🇳 Algeria 🇩🇿 and Morocco 🇲🇦. The name in Arabic means „head of the shop“ and implies a mixture of the best spices the seller has to offer. Such as pimento, turmeric, coriander and cinnamon.

YOU NEED…….

3pieces Eggplant 🍆

1 Pack of Ras-El-Hanout spice

200g Couscous

Haft of Cucumber 🥒

10g of fresh Parsley and Mint

2pieces Scallions

1 Lemon 🍋

a handful chopped Walnuts

1 Pomegranate

1 pack Cream Goat Cheese

Olive Oil

Salt 🧂

Lemon 🍋 zest

HOW TO…….