I was not feeling the original thing I was supposed to make, so did a little culinary jazz tonight.
Source: Feasting at Home (for the eggplant) | Serves: 2 | Time: 1+ hr
1 1/2 tbsp Tubby Olive mushroom & sage infused olive oil
1 tbsp za'atar seasoning
1 garlic clove, minced
1/2 cup Moroccan #couscous
1/4 cup Kalamata #olives
1/4 cup roasted red bell peppers
1/4 cup chopped smoke-flavored almonds
Preheat oven to 400F.
Slice Eggplant in half, then slice deeply at a diagonal at half-inch intervals careful not to cut through skin.
Season each side with ⅛ teaspoon kosher salt, sprinkling it into the slices if possible.
Mix oil, spices, garlic together in a bowl to make a paste. Brush or spoon the entire contents over the eggplant and place on a sheet pan in the oven and bake for 1 hour rotating halfway through. After an hour, pierce with a fork and if they are very tender and juicy, they are done. Set aside until cool enough to handle.
About 10 minutes before your eggplant is ready, prepare your couscous. Bring water to boil. Add couscous. Cover and remove from heat. Let it sit for 4-5 minutes.
Bring it all together by scooping out the eggplant, mixing it with the couscous and the rest of the ingredients. Maybe add some parsley? Enjoy!