Tilapia with Eggplant & Couscous

Step 1

Preheat the oven to 400°F. Drizzle a parchment paper-lined sheet tray with olive oil. Add the tilapia filets & drizzle them with olive oil. Season the filets with salt, pepper & half of the curry powder. Bake for 10-12 min, until cooked through.

Step 2

Meanwhile, wash & trim the eggplant. Cut it into 1-inch chunks.

Step 3

Heat a drizzle of olive oil in a frying pan over medium heat. Add the eggplant & grate in the garlic. Add the ground ginger, remaining curry powder & tomato paste. Season with salt & pepper. Cook for 3-4 min, stirring often.

Step 4

Pour in a little water (about 1 tbsp per serving). Cover & continue cooking for 5-6 min over low heat, until the eggplant is tender.

Step 5

Meanwhile, cook the couscous according to package instructions. When it's cooked, fluff it with a spoon or fork.

Step 6

Once the tilapia is golden & cooked, remove the sheet tray from the oven.

Step 7

Uncover the pan with the eggplant. Pour in the coconut milk, mix & continue cooking for 2-3 min. Season to taste with salt & pepper.

Step 8

Serve the eggplant curry & baked tilapia over a bed of couscous. Garnish with fresh parsley or cilantro, if you have any. Enjoy!