Family Baked Couscous with Turkey Meatballs, Roasted Eggplant and Creamy Herb Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant cubes on a baking sheet and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cumin, and 1/2 teaspoon sweet paprika. Roast for 20 minutes, stirring halfway through, until tender and browned.

2. 2

   2. Meanwhile, place the couscous in a large heatproof bowl. Pour the hot chicken broth or water over it, add 1 teaspoon olive oil and a pinch of salt. Cover and let stand for 10 minutes. Fluff with a fork and set aside.

3. 3

   3. In another bowl, mix the ground turkey with the breadcrumbs, egg, half of the chopped garlic, half of the chopped onion, 1/4 teaspoon cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Shape into 18 small meatballs.

4. 4

   4. Heat a large skillet over medium heat with the remaining tablespoon of olive oil. Brown the meatballs for 6 to 8 minutes, turning so they color on several sides. They do not need to be fully cooked at this stage. Transfer to a plate.

5. 5

   5. In the same skillet, add the remaining onion and cook for 3 minutes. Add the remaining garlic, 1/2 teaspoon sweet paprika, and 1/4 teaspoon dried oregano; cook for 30 seconds until fragrant.

6. 6

   6. Lower the heat and add the Greek yogurt, milk, parsley, mint, lemon zest, 1/4 teaspoon salt, and a pinch of black pepper. Stir gently for 1 to 2 minutes just to combine and warm the sauce without letting it boil.

7. 7

   7. In a large baking dish, combine the fluffed couscous with the roasted eggplant, the herb yogurt sauce from the skillet, and half of the mozzarella. Adjust salt and pepper if needed.

8. 8

   8. Arrange the turkey meatballs over the mixture, pressing them in slightly so they sit partially submerged. Sprinkle the remaining mozzarella over the top.

9. 9

   9. Bake at 200 °C / 400 °F for 20 to 22 minutes, until the meatballs are fully cooked, the bake is bubbling, and the cheese is golden. Let rest for 5 minutes before serving.