Couscous Eggplant And Tomato Gratin Recipe
This Gratin is a baked casserole in which tomato sauce and grilled eggplants are layered on a bed of couscous and topped with Feta cheese and bread crumbs.
Couscous Eggplant and Tomato Gratin is a baked casserole in which tomato sauce and grilled eggplants are layered on a bed of couscous and topped with Feta cheese and bread crumbs. This recipe uses Harissa paste/sauce to spice up the dish. You can skip it if you do not have it handy; just adjust the seasoning accordingly. Use simple Homemade tomato sauce (not ketchup), Passata or blanched and crushed tomatoes for the best results.
Serve Couscous Eggplant and Tomato Gratin for a quick, comforting weeknight meal or for your next potluck dinner.
You can also try similar recipes like
- Cauliflower and Broccoli Au Gratin
- Vegetable Au Gratin with Cauliflower, Carrots and Beans
- Tomato Corn Au Gratin
- Baked Creamy Potato Gratin
10 M
30 M
40 M
3 Servings
Ingredients
- 1 cup Couscous
- 1/2 cup Roasted tomato pasta sauce
- 2 teaspoon Harissa paste
- 1 Japanese Eggplant , sliced
- 1 teaspoons Olive Oil
- 2 tablespoons Feta Cheese , crumbled
- 2 tablespoon Whole Wheat Bread crumbs
- Mint Leaves (Pudina) , as required for garnish (chopped)
- Salt , to taste
How to make Couscous Eggplant And Tomato Gratin Recipe
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.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
