Eggplant steaks with mint-and-pomegranate couscous and Greek yoghurt

Eggplant Steaks and Pomegranate Couscous

Top these delicious eggplant steaks with warm couscous and a sprinkle of fresh pomegranate. They taste just as good as they look.


  • 300 g eggplant
  • ½ tbsp olive oil
  • 50 g pomegranate
  • 20 g greek yoghurt (non-fat)
  • 90 g rocket
  • 10 g fresh mint
  • 1 tbsp lemon juice
  • 50 g wholemeal couscous
  • ½ cup vegetable stock



  1. Preheat oven to 200 degrees.
  2. Slice eggplant into half and season well with salt. Set aside for 10 minutes.
  3. After 10 minutes, use paper towel to wipe off excess moisture that has risen to the surface of the eggplant flesh. This will help remove some of the bitterness.
  4. Score a criss-cross pattern into surface of eggplant, 2/3 way through flesh. Using a pastry brush, brush olive oil onto the flesh of the eggplant.
  5. Place eggplant onto baking tray lined with baking paper. Roast for 25-30 minutes, or until tender and golden.
  6. Meanwhile, prepare couscous by placing in bowl with stock. Microwave for 1 minute, or until couscous has soaked up all the liquid. Stir through lemon juice and freshly chopped mint leaves.
  7. Roll pomegranate on benchtop to loosen seeds. Slice in half. Hold one half over a bowl with seeds facing down and tap skin with the back of a spoon to empty seeds into bowl.
  8. Serve eggplant with couscous and rocket. Spoon yoghurt onto eggplant and finish with pomegranate seeds.

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