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

Chef Alessandro Serni

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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.

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