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Harissa eggplant, tomato and halloumi
5.0 2 ratings
Prep. 15 min
Total 50 min
4 portions
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Ingredients

  • Lebanese eggplants (approx. 3), cut into slices (1 cm)
    300 g
  • sea salt
    1 ¼ tsp
  • harissa paste
    1 tbsp
  • extra virgin olive oil plus an extra 1 tbsp
    40 g
  • brown onion cut in half
    80 g
  • garlic cloves
    2
  • canned diced tomatoes (400 g)
    1 can
  • sugar
    ½ tsp
  • ground black pepper to season
  • halloumi cut into slices (0.5 cm) and cut in half again
    180 g
  • couscous
    200 g
  • Vegetable stock paste
    20 g
  • water
    500 g
  • ground cumin
    ¼ tsp
  • currants
    1 tbsp
  • lemon juice only, to drizzle
    ½
  • pine nuts toasted
    1 tbsp
  • fresh mint leaves only
    3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 1016.7 mg
Protein 14.4 g
Energy 2018.7 kJ / 482.5 kcal
Fat 25.5 g
Fibre 5.9 g
Saturated Fat 8.9 g
Carbohydrates 51.8 g

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