Spiced Seared Eggplant With Pearl Couscous
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon ground cinnamon
- ½teaspoon ground cumin
- ¼teaspoon ground cayenne
- Kosher salt and ground black pepper
- 1½cups pearl couscous (also called Israeli couscous)
- ⅓cup extra-virgin olive oil
- 2cups cubed eggplant with skin (about 1 small eggplant)
- 1medium yellow or white onion, chopped
- 2garlic cloves, minced
- 1tablespoon tomato paste
- 1medium tomato, diced, or 1 cup canned diced tomatoes
- ¼teaspoon smoked paprika
- ¼cup freshly chopped parsley
- Yogurt, for serving (optional)
Nutritional analysis per serving (4 servings)
452 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 10 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine cinnamon, cumin, cayenne and ½ teaspoon salt.
- Step 2
Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
- Step 3
Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
- Step 4
Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1½ cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.
Private Notes
Comments
I thought the flavors were excellent but I struggle with my eggplant absorbing to much oil when I cook it so I decided to roast it until slightly tender in the oven with a little olive oil and salt and pepper first and then added it to the onion mixture to finish cooking . I reduced the oil slightly with the onions and it came out delicious.
Can this be cooked ahead and reheated?
Made recipe verbatim and it’s quite good. I’d been worried about that much cinnamon, but it all comes together nicely in the end. Next time I’ll add more eggplant; seems like you could add a cup, or even two.
I followed this recipe to the T. It was delicious. I just wish I had some bread to go with it. I grew up in the same neighborhood as Adeena, the recipe curator. She’s an amazing person and I’ve never had any issues with any of her recipes. I know if I follow them, they’ll be delicious and this one was no exception.
Good but it's Couscous with Eggplant, not the other way around as name suggests. The spices were not detectable except for the smoked paprika. Address toasted pine nuts for crunch along with yogurt and lemon juice. Makes a huge pot! Next time will listen to comments and cut couscous, up the spices and eggplant.
Loved this recipe-- super savory, smokey and a filling meal. I think next time I'd add at least another cup of eggplant.