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

Calories 2018.7 kJ / 482.5 kcal

Fat 25.5 g

Fibre 5.9 g

Saturated Fat 8.9 g

Carbohydrates 51.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma® Steaming Dish 7 Recipes
Australia and New Zealand

You might also like...

Gwinganna polenta with vegetables

1h 10min

Crunchy nut snaps

3h 45min

Gin-cured ocean trout salad

30h 20min

John Dory with cauliflower couscous and corn purée (Mark Southon)

35min

Chilli pineapple with coconut crumbs

3h 35min

Roasted eggplant

1h 35min

Four-seed honey butter

30min

Pear mulled wine

30min

Rise and shine cereal clusters

30min

Little citrus puddings (Diabetes)

24h 30min

Salmon filo spiral

1h 10min

Gwinganna nut and seed bread

3h 25min