Eggplant Stack with Mozzarella and Couscous

Eggplant Stack with Mozzarella and Couscous

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 13, 2019.



  • 1 eggplant
  • 1 capsicum
  • 1 pack mozzarella cheese
  • ½ pack red pepper pesto
  • ½ pack baby spinach *


  • ½ cup veggie stock ^
  • ½ cup couscous
  • Zest and juice of 1 lemon
  • 1 bunch basil, chopped

To Serve

  • Remaining red pepper pesto


  1. Prep veggies and mozzarella Preheat oven to high-grill. Slice eggplant lengthways 0.5cm thick. Slice capsicum 2cm thick. Thinly slice mozzarella. Toss eggplant in a bowl with a drizzle of oil and season.
  2. Cook couscous Bring stock to the boil in a pot on high heat. Once boiling turn off heat, add couscous and ½ tsp salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Toss with a drizzle of oil, lemon zest and juice and basil. Season and cover to keep warm.
  3. Cook eggplant Heat a drizzle of oil in a fry-pan on high heat and cook eggplant in batches for about 30 seconds each side, until lightly browned.
  4. Grill eggplant Lay eggplant on a lined oven tray, top with mozzarella, season with salt and dollop with first measure of pesto. Grill for 5-8 minutes, until cheese is melted and browned.
  5. Cook remaining veggies Return pan to high heat with a drizzle of oil. Add capsicum to pan and cook for about 2 minutes until browned. Remove from heat, toss through spinach and season to taste.
  6. Serve couscous topped with layers of eggplant and veggies. Dollop with remaining pesto.

Nutritional Information

Energy 2698 kj
645 kcal
Protein 40.0g
Carbohydrate 42.8g
Fat 33.9g