Warm Moroccan Aubergine Salad With Feta

Our Warm Moroccan Aubergine Salad With Feta is one of those meals that is not only incredibly flavoursome but actually makes you feel good. Packed with vegetables, made interesting with a variety of textures and with an uplifting lemony dressing this bowl is a great choice when you need a little pick-me-up on your plate!

This year, we tried growing aubergine for the first time. Yes, here in North Wales, it was always going to be a challenge, but we gave it a go! And whilst they took a while to grow in our conservatory and in our dining room (from sowing in February to harvesting in November – only 9 months!), we feel that we succeeded!

Aubergine is one of those ingredients that lend themselves to all sorts of opportunities. And by opportunities, I mean flavours. You can throw pretty much anything at an aubergine and it will absorb the flavour of it very well. For this meal, we decided to roast it alongside courgette all rubbed in ras el hanout to create a North African-flavoured couscous bowl.

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How to Make Moroccan Aubergine & Courgette Couscous Bowl?

Preheat the oven to 200°C Fan. Line a large baking tray with baking parchment – we highly recommend Bacofoil.

Top and tail your courgette and aubergine, then slice them into 1 cm thick rounds. Drizzle the aubergine and courgette slices with olive oil and toss with ras el hanout and a pinch of generous salt in a large bowl. Add the aubergine and courgette rounds onto a prepared baking tray. Place the vegetables in the centre of the oven for 20 min until tender.

In the meantime toast the pistachio kernels in a dry frying pan for a few minutes, until slightly browned. Remove them from the pan, let them cool slightly, then chop up roughly.

Add couscous to a large bowl. Pour 200ml of boiling water over the couscous, cover with a large plate and leave to stand for 7-8 minutes. Then fluff it up using a fork and cover to keep warm.

In the meantime, crush the garlic, juice and zest your lemon. Make the dressing by mixing the minced garlic, honey, lemon juice, zest and 3 tablespoon of olive oil in a small bowl. Season with salt and pepper.

Once the vegetables and couscous are ready, mix the couscous with rocket, cherry tomatoes and roughly chopped mint. Crumble in half of the feta and mix in half of the honey-lemon dressing.

Spoon the couscous mixture into bowls, top with the roasted vegetables and garnish with the pistachio nuts and the rest of the feta. Drizzle the remaining dressing all over the roasted vegetables!

Aubergine is such a versatile ingredient and can be paired with so many different flavours. Our favourite aubergine recipes are below:

• Teriyaki Aubergine Donburi
• Dukkah Salmon, Aubergine & Courgette with Harissa Drizzle and Mint Yoghurt
• Sweet & Salty Miso Aubergine
• Caponata with Mozzarella | Sicilian Aubergine Ratatouille

Warm Moroccan Aubergine Salad With Feta

Our Warm Moroccan Aubergine Salad with Feta is one of those meals that is not only incredibly flavoursome but actually makes you feel good. Packed with vegetables, made interesting with a variety of textures and with an uplifting lemony dressing this bowl is a great choice when you need a little pick-me-up on your plate!

4.86 from 7 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course, Vegetarian Main

Cuisine Moroccan, North African, Vegetarian

Servings 2 portions

Calories 587 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 courgette cut into rounds
• 1 aubergine cut into rounds
• 4 tablespoon olive oil
• 1 tablespoon ras el hanout
• 30 g pistachios
• 130 g couscous
• 1 garlic clove minced
• 1 lemon zest and juice
• 1½ teaspoon runny honey
• 125 g cherry tomatoes halved
• 100 g feta
• 10 g mint roughly chopped
• 20 g rocket

Instructions

 

• Preheat the oven to 200°C Fan.
• Drizzle the aubergine and courgette slices with olive oil and toss with ras el hanout and a pinch of generous salt in a large bowl.
• Add the aubergine and courgette rounds onto a large baking-parchment lined baking tray.
• Place the vegetables in the centre of the oven for 20 min until tender.
• In the meantime toast the pistachio kernels in a dry frying pan for a few minutes, until slightly browned. Remove them from the pan, let them cool slightly, then chop up roughly.
• Add couscous to a large bowl. Pour 200ml of boiling water over the couscous, cover with a large plate and leave to stand for 7-8 minutes. Then fluff it up using a fork and cover to keep warm.
• In the meantime, make the dressing by mixing the minced garlic, honey, lemon juice, zest and 3 tablespoon of olive oil in a small bowl. Season with salt and pepper.
• Once the vegetables and couscous are ready, mix the couscous with rocket, cherry tomatoes, mint and half of the feta and half of the honey-lemon dressing.
• Spoon the couscous mixture into bowls, top with the roasted vegetables and garnish with the pistachio nuts and the rest of the feta. Drizzle the remaining dressing all over the roasted vegetables!

Nutrition

Calories: 587kcalCarbohydrates: 87gProtein: 24gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 590mgPotassium: 1388mgFiber: 16gSugar: 20gVitamin A: 1332IUVitamin C: 70mgCalcium: 406mgIron: 5mg

Keyword Aubergine Couccous Bowl, Aubergine Salad with Feta, Moroccan Aubergine Salad, Ras El Hanout Aubergine, Warm Aubergine Salad

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