Roasted Eggplant With Cilantro-Almond Salsa Recipe

Name: Roasted Eggplant With Cilantro-Almond Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 1 small garlic clove, peeled; 1 teaspoon cumin seed; 3/4 teaspoon paprika, divided; 1/2 teaspoon coriander seed; 1 teaspoon finely grated lemon zest and 1 tablespoon juice; 4 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 4 to 6 small eggplant, halved lengthwise; 1/2 cup cilantro (leaves and stems); 1/4 cup roasted, unsalted peanuts; Yogurt (preferably whole milk), for serving

Servings: persons

1 cup couscous
1 small garlic clove, peeled
1 teaspoon cumin seed
3/4 teaspoon paprika, divided
1/2 teaspoon coriander seed
1 teaspoon finely grated lemon zest and 1 tablespoon juice
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 to 6 small eggplant, halved lengthwise
1/2 cup cilantro (leaves and stems)
1/4 cup roasted, unsalted peanuts
Yogurt (preferably whole milk), for serving

1
Preheat broiler, with rack in upper third of oven. Place couscous in a large heat-proof bowl. Cover with 1 1/2 cups boiling water, then place a plate over top of the bowl. Let stand 15 minutes, then fluff couscous with a fork.
2
Meanwhile, combine garlic, cumin, paprika, coriander, lemon zest and 2 tablespoons olive oil in a mortar and use pestle to smash ingredients together to form a paste. Season generously with salt and pepper. Rub cut sides of eggplant with spice mixture and transfer to a broiler-proof baking dish. Broil 15 minutes, or until eggplant are tender and charred.
3
While eggplant broils, chop cilantro and almonds and transfer to a bowl. Stir in 2 tablespoons oil, lemon juice and remaining 1/4 teaspoon paprika; season with salt and pepper. Serve eggplant with couscous, topped with a dollop of yogurt and a spoonful of salsa.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup couscous, 1 small garlic clove, peeled, 1 teaspoon cumin seed, 3/4 teaspoon paprika, divided, and more.

Yes, Roasted Eggplant With Cilantro-Almond Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Eggplant With Cilantro-Almond Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions