Eggplant Couscous Delight

This delightful recipe brings together the earthy flavors of eggplant with the light, fluffy texture of couscous. It's a beautifully simple dish that highlights the versatility of eggplant, allowing it to soak up spices and seasoning while roasting in the oven. As the eggplant softens and caramelizes, the couscous gently absorbs rich, garlicky flavors, creating a harmonious blend of tastes. Perfect for a light meal, this dish can be paired with your choice of protein or enjoyed on its own with a garnish of fresh herbs. You'll appreciate its straightforward preparation, making it ideal for both novice cooks and seasoned chefs. Plus, it's adaptable for those on a vegetarian or vegan diet. With time-saving prep and cooking methods, this dish will quickly become a favorite in your culinary repertoire. A drizzle of olive oil and a sprinkle of greens finish it beautifully, adding a fresh and vibrant touch. Ready in just 30 minutes, it's an inviting recipe for any day of the week.

Ingredients

Main Ingredients

1 eggplant
100 g couscous
1 clove garlic
200 ml water
Salt
Pepper
Oil

Optional Garnish

Fresh herbs or sprouts

Preparation Time

Total Time: 30 minutes
Prep Time: 5 minutes
Cook Time: 25 minutes

Step-by-Step Instruction

Preheat your oven to 200°C (390°F).
Prep the Eggplant: Slice the eggplant lengthwise in half. Score the flesh with a knife, creating a diamond pattern, ensuring not to cut through the skin.
Season: Drizzle each half with a light amount of oil. Sprinkle salt and pepper over the top.
Roast: Place the eggplant halves on a baking tray, skin side down, and roast in the preheated oven for 25-30 minutes until tender.
Prepare the Water: While the eggplant roasts, bring 200 ml of water to a boil in a pot. Add a pinch of salt and the garlic clove.
Couscous: Once the water reaches a boil, remove from heat and stir in the couscous. Cover the pot and let it sit, allowing the couscous to absorb the water until fully cooked.
Check the Eggplant: After 25 minutes, check the eggplant. It should be soft and lightly browned on the surface.
Assemble: Remove the eggplant from the oven. Layer the cooked couscous over the eggplant halves.
Garnish: Sprinkle freshly chopped herbs or sprouts on top for an added burst of freshness.
Serve: Serve warm, possibly with a dollop of sour cream for extra richness.

Tips

Substitute broth for water to enhance flavor in the couscous.
Add a squeeze of lemon juice over finished dish for a zesty kick.
For a vegan version, ensure no animal-based ingredients are used in the stock cube.

Nutritions

Calories: Approximately 200 per serving
Carbohydrates: 30 g
Protein: 5 g
Fat: 7 g

Variations

Use quinoa instead of couscous for a gluten-free option.
Add roasted chickpeas for extra protein.
Spice it up with cumin or paprika in the seasoning.

Serving Suggestions

Serve alongside grilled chicken, turkey, or a light fish.
Pair with a fresh green salad or a side of tzatziki for dipping.

Best Places

The Green Table - A cozy spot ideal for relishing vegetable-based meals. Location: 20 Commerce St, New York, USA.
Café Paradiso - Known for creative and delicious vegetarian dishes. Location: 16 Lancaster Quay, Cork, Ireland.
The Gate - Offers vibrant and innovative meat-free cuisine. Location: 87 All Saints Rd, London, UK.
Veggie Galaxy - Diner delights reinvented with a vegetarian twist. Location: 450 Massachusetts Ave, Cambridge, USA.
Loving Hut - Part of a global chain that emphasizes plant-based options. Location: 669 N Larchmont Blvd, Los Angeles, USA.
Herbivore - Delightful casual dining with a vegetarian-friendly menu. Location: 983 Valencia St, San Francisco, USA.
Yardbird - Combines local produce with creative recipes. Location: 33 Aberdeen St, Hong Kong.
Soul Kitchen - Delicious dishes inspired by seasonal vegetables. Location: 6 Rue Lamarck, Paris, France.
Mana! Fast Slow Food - Innovative, planet-focused dining. Location: 8 Tai On Terrace, Hong Kong.
Plant - From hearty mains to delectable desserts, this place champions plant-based. Location: 8 Elgin St, Sydney, Australia.