Spiced Seared Eggplant With Pearl Couscous
Published September 24, 2019
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 teaspoon ground cinnamon
½ teaspoon ground cumin
¼ teaspoon ground cayenne
Kosher salt and ground black pepper
1 ½ cups pearl couscous (also called Israeli couscous)
⅓ cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
¼ teaspoon smoked paprika
¼ cup freshly chopped parsley
Yogurt, for serving (optional)
Nutritional analysis per serving (4 servings)
60 grams carbs; 2 milligrams cholesterol; 451 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 489 milligrams sodium; 10 grams protein; 5 grams sugar
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 1 ½ 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.