Roasted eggplant with couscous and yogurt sauce

Serves 4

  1. 2 eggplants, sliced 3/4in thick and cut into 3/4in strips, core discarded
  2. 2 cloves garlic
  3. 2tb oil
  4. 1/2tsp cayenne
  5. 1 cup couscous
  6. Zest of 1 lemon
  7. 3/4 cup boiling water
  8. 6tb yogurt
  9. 1tb lemon juice
  10. 4tb parsley
  • Toss 1-4 and roast at 350 degrees for 30 minutes. Meanwhile, combine 5-7, cover and soak for 5 minutes. Serve with 8-10.
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