Eggplant Couscous

Name: Eggplant Couscous
Prep time: 1 hr
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: Bake The Eggplant; 2 ea. Eggplant; 1 tbsp. Extra virgin olive oil; 1/4 tsp. Sea salt; 1/4 tsp. Pepper; For The Cauliflower; 3 tbsp. Extra virgin olive oil; 2 ea. Garlic cloves, sliced; 1/2 ea. Shallot, sliced; 6 ea. Anchovies fillet; 1 ea. Bay leaf; 3 spring Lemon thyme; 1 pinch Chili flakes; 1/4 tsp. Sea salt; 1/4 tsp. Pepper; 1 ea. Cauliflower; 1/2 cup White wine; 1 tbsp. Parsley; Couscous; 1 cup Couscous; 1 cup Hot water; 1/4 tsp. Pepper; 1/8 tsp. Sea Salt; 1 tbsp. Extra virgin olive oil; Sautéed Eggplant; 2 tbsp. Extra virgin olive oil; 1/2 ea. Red onion; 2 ea. Garlic cloves; 1 tsp. Pepper; 1/8 tsp. Sea salt

A Delicious Mediterranean medley of healthy vegetables and couscous. This could easily be served alongside meat dishes as well but a flavorful delight on its own. The tender-baked vegetables are lightly infused with fresh lemon thyme and a hint of chili. The toasty flavorful tahini captures the garlic and lemon in the sauce and goes so well drizzled over the baked eggplant dish.

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 40 min

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

Bake The Eggplant
2 ea. Eggplant
1 tbsp. Extra virgin olive oil
1/4 tsp. Sea salt
1/4 tsp. Pepper
For The Cauliflower
3 tbsp. Extra virgin olive oil
2 ea. Garlic cloves, sliced
1/2 ea. Shallot, sliced
6 ea. Anchovies fillet
1 ea. Bay leaf
3 spring Lemon thyme
1 pinch Chili flakes
1/4 tsp. Sea salt
1/4 tsp. Pepper
1 ea. Cauliflower
1/2 cup White wine
1 tbsp. Parsley
Couscous
1 cup Couscous
1 cup Hot water
1/4 tsp. Pepper
1/8 tsp. Sea Salt
1 tbsp. Extra virgin olive oil
Sautéed Eggplant
2 tbsp. Extra virgin olive oil
1/2 ea. Red onion
2 ea. Garlic cloves
1 tsp. Pepper
1/8 tsp. Sea salt
3 spring Lemon thyme
2 ea. Eggplant flesh
1/2 ea. Zucchini
Lemon Tahini Sauce
1/4 cup Tahini paste
1/2 ea. Lemon juice
2 tbsp. Water
1/4 tsp. Pepper
1/8 tsp. Sea salt
1/2 cup Cherry tomatoes
1/2 cup Parlsley
Garnish
ㅤ ㅤ Parsley

Directions:

Step 1

Preheat the oven 350°F / 200°C.

Step 2

Cut the eggplant in half lengthways and scoop out the center but save the flesh for later.

Step 3

Brush some oil into the eggplant shells and season with salt and pepper.

Step 4

Place on a baking tray and bake for approx 20 minutes.

Step 5

Prepare the cauliflower into florets.

Step 6

Place 2 tbsp olive oil, sliced onions, and garlic in a medium pan saute 1-2 minutes before you add the anchovies to infuse.

Step 7

Add the bay leaf, lemon thyme, salt and pepper, chili flakes, 1 tbsp extra virgin olive oil, and the cauliflower cook for a few minutes to allow some caramelization color to form.

Step 8

Add the white wine and allow the wine to cook out and reduce add some chopped parsley and then cover with a lid cook further for another 5 minutes on low heat.

Step 9