Harissa eggplant, tomato and halloumi

3.4 5 ratings

Prep. 15 min

Total 50 min

4 portions

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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