Baking / Chilli / Cinnamon / Couscous / Eggplant / Hazelnuts / Lemon / Lunch / Savoury / Tahini / Turmeric / Wholegrains / Yoghurt

Turmeric-Spiced Eggplant with Israeli Couscous

Autumn sniffs and sore throats seem to be everywhere at the moment. After a long, hot summer, most of us are struggling to make the transition to shorter days and cooler nights. Following the natural health route, I believe that what we choose to put in our mouths affects how we feel. This recipe is filled with health-boosting ingredients – cinnamon, turmeric, tahini, natural yoghurt, chilli, and eggplants – go on, what are you waiting for? Nourish yourself.


4 small-medium eggplants

1/3 cup olive oil

3 tsp fresh turmeric, grated*

1 tsp ground cinnamon

Sea salt

Black pepper

For the tahini-yoghurt dressing:

2 tbsp natural yoghurt

2 tbsp unhulled tahini

1 tbsp olive oil

Juice of ½ lemon

1 tbsp water

For the couscous:

1½ cups cooked Israeli couscous

½ cup flat leaf parsley, chopped

1 tbsp preserved lemon, finely sliced

1 red chilli, finely chopped

2 tbsp toasted hazelnuts

Extra virgin olive oil

Baby purple cabbage shoots, for garnish

Extra ground cinnamon, for garnish


Preheat oven to 160C

Combine the turmeric, ground cinnamon, olive oil, and a pinch of salt and pepper in a bowl. Whisk to combine.

Cut the eggplants in half lengthways. Using a small sharp knife, make a few incisions into the cut side of each eggplant half, being careful not to cut through the skin. Repeat at the opposite angle to create a diamond shape pattern.

Lightly grease a baking tray with olive oil and place the eggplants in it, cut side facing up. Brush the eggplants with the turmeric-spiked olive oil – keep brushing until well coated and the oil has been absorbed into the flesh.

Pop into the oven to roast for 30-35 minutes, until the flesh is soft and just browned. Remove from the oven and set aside to cool slightly.


Combine the couscous, preserved lemon slices, chilli, parsley, and hazelnuts in a bowl. Drizzle with some extra virgin olive oil, season with salt and pepper and mix well.

For the dressing, combine the yoghurt, tahini, olive oil, and lemon juice. Whisk until well incorporated, adding a touch of water if necessarily to achieve a buttermilk-like consistency.

To serve, arrange eggplants on a serving plate or platter and spoon over couscous mixture. Top with a drizzle of the tahini dressing, a dusting of cinnamon, and a garnish of baby herbs. Serve.

Serves 4 


16 thoughts on “Turmeric-Spiced Eggplant with Israeli Couscous

  1. I’ve never seen purple cabbage shoots… they look gorgeous, as do your photographs of that beautiful baked eggplant. I’d love to try this recipe with quinoa, just because I remain obsessed with it at the moment! I tried to cook cous cous again two days ago and I missed the nutty flavour and texture of quinoa (actually, my husband told me that it was ‘boring’ in comparison, although he liked the flavours I added to it!). Thanks for this lovely recipe Kate xx

    • Absolute pleasure my dear. You can substitute any grain with the recipe really.. freekah, buckwheat, millet.. All would be delicious I’m sure. Have you tried Israeli couscous? It’s larger than normal couscous and has a chewier texture. I also find normal couscous to be a little bland. Try it with the larger variety and see what your husband thinks! 🙂 Kx

  2. Pingback: Turmeric Spiced Eggplant with Quinoa Rice Mix & Tahini Sauce « thesparkledsidewalk

  3. Pingback: What Are Some Of The World’s Healthiest Spices? | The ZocDoc Blog

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