Grilled eggplant, capsicums and zucchini on a bed of lemon and mint
- 1 large eggplant
- 1 tsp salt
- 1 yellow capsicum
- 1 red capsicum
- Extra Virgin Olive oil
- 2 tbsp Kato Spiced Moroccan Mustard
- For the Couscous
- 2 tbsp extra virgin olive oil
- 1 cup fresh mint leaves
- 2 lemons
- 4 tsp Kato Spiced Moroccan Mustard
Cut the eggplant into long slices about 1 cm thick. Place inside a colander and sprinkle with one tsp of salt. Let the eggplants ‘sweat’ for 1 hour, then rinse well and pat dry. In the meantime cut the zucchini into long strips, also about 1 cm thick, and the capsicums into quarters. Set the zucchini aside, but blanch the capsicums for 5 minutes in boiling water. Then rinse under cold water (you can remove their skins if you like).
Place all the vegetables on an oven tray, brush with olive oil and sprinkle with salt. Place under a medium hot grill for 10 minutes, or until the vegetables look tender, then remove from the oven, turn over, and generously brush the other side with Kato Spiced Moroccan Mustard, add a little more olive oil and place back under the grill for 5 minutes. Keep warm and prepare the couscous.
Bring the water to the boil and add a pinch of salt. Place the couscous in a bowl; add the olive oil and then cover with hot water. Cover with a lid and set aside for 5 minutes. In the meantime break the mint into small pieces using your fingers (not a knife), juice one lemon, and cut the second lemon into quarters.
Stir the couscous with a fork to separate the grains, add the lemon juice and half of the mint leaves. Adjust with salt if necessary. Pour the couscous over a large serving plate, or divide between 4 individual serving plates. Arrange the grilled vegetables and lemon quarters on top, and sprinkle with the remaining mint leaves. Serve with more Kato Spiced Moroccan Mustard on the side.