INCREDIBLE SICILIAN AUBERGINE STEW WITH COUSCOUS
This is a fantastic dish from southern Italy that the Sicilians are super proud of - and so they should be - it's a complete joy to eat. The trick is not to cut the aubergine chunks too small or they will take on too much oil and become heavy, instead of having the lovely creamy flavour and texture we're aiming for. Jam-packed with veg, this recipe adds up to two of your 5-a-day, and using wholewheat couscous, instead of the regular stuff, will help keep you fuller for longer because it's higher in fibre. Brilliant!
Provided by Jamie Oliver
Categories Couscous
Time 30m
Yield 2
Number Of Ingredients 13
Steps:
- Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
- Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
- While that's ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
- When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes - if the aubergine gets too dry, add a little more oil to the pan.
- Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
- When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
- Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
- Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
- Use a fork to fluff up the couscous and stir through half the chopped parsley.
- Season the stew to taste, then drizzle with extra virgin olive oil.
- Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.
Nutrition Facts : Calories 473 calories, Fat 19.2 g fat, SaturatedFat 2.7 g saturated fat, Protein 13.3 g protein, Carbohydrate 63.8 g carbohydrate, Sugar 8.9 g sugar, Sodium 1.28 g salt, Fiber 10.6 g fibre
COUSCOUS WITH EGGPLANT (AUBERGINE)
Make and share this Couscous With Eggplant (Aubergine) recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
- Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water, bring to a boil, add the couscous and blend well.
- Cover tightly, remove from the heat and let stand for 5 minutes.
- Add the butter and lemon juice, stir and blend with a fork to separate the grains.
- Keep warm.
COUSCOUS WITH EGGPLANT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 1 gram, TransFat 0 grams
COUSCOUS AND AUBERGINE (EGGPLANT) ON CROUTE
Make and share this Couscous and Aubergine (Eggplant) on Croute recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 220°C.
- Place couscous, apricots and raisins in a bowl and cover with stock. Mix and set aside.
- Heat grill Brush the aubergines with 2 tbsp of the oil and grill for 5 minutes each side. Set aside.
- Grill pepper until skin is charred and place in a plastic baggie. Leave to cool. When cool remove the skin halve, seeds and small dice.
- Heat remaining oil and cook onion and garlic for 5 minutes. Add cinnamon and coriander and fry for another minute, stirring constantly.
- Fluff up couscous and add the peppers, tomatoes, onion mix, almonds, parsley and seasoning (if desired).
- Place pastry on a floured surface and roll out a 12 inch square. Keep any trimmings.
- Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge.
- Place half the couscous mix over the cranberry mix and level off as much as possible (make sure to leave the border).
- Lay over half the aubergine slices and and half the goats cheese.
- Repeat again with the remaining couscous, aubergine and goats cheese.
- Top with the remaining cranberry sauce and brush with half the egg.
- Run a lattice cutter over the remaining half of the pastry leaving and inch border.
- Lift the lattice onto the filling and gently stretch until the two pastry borders meet and brush with the egg.
- Use the trimmings to make star shapes to decorate.
- Bake on the top shelf for 20 minutes until golden.
- Rest for 10 minutes before serving.
Nutrition Facts : Calories 664.2, Fat 40.8, SaturatedFat 10.9, Cholesterol 48.4, Sodium 262.8, Carbohydrate 62.5, Fiber 8, Sugar 12.8, Protein 15.6
EGGPLANT (AUBERGINE) (AND CORN) CASSEROLE
This recipe has been a favorite in my family for many years, especially with DH. Eggplant is not a vegetable we eat much of - but we do like this casserole! I usually make it as a main dish - but it could be used as a side.
Provided by Trisha W
Categories Corn
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggplant, then cook in boiling water for 10 minutes.
- Drain and dice the cooked eggplant.
- Mix together all the ingredients through the pepper.
- Put into a greased casserole dish.
- Cover with the cheese.
- Bake at 350 degrees for an hour.
Nutrition Facts : Calories 473.6, Fat 22.1, SaturatedFat 7.3, Cholesterol 123.8, Sodium 760, Carbohydrate 58.3, Fiber 7.8, Sugar 9.4, Protein 15.4
ROASTED EGGPLANT (AUBERGINE) SPREAD
I just saw this being made on the Barefoot Contessa on FoodTV and think it will be something special. Why don't you try it with me?
Provided by Geema
Categories Spreads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes.
- Toss them in a large bowl with the garlic, olive oil, salt, and pepper.
- Spread them on a baking sheet; roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
- Cool slightly.
- Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend.
- It should still have a lot of texture left, and not completely pureed.
- Taste for salt and pepper.
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN
This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you've made fresh tomato sauce over the summer or you're still getting wonderful tomatoes at the farmers' market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don't tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.
Provided by Martha Rose Shulman
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
- Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
- Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 7 grams
SPICED SEARED EGGPLANT WITH PEARL COUSCOUS
This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.
Provided by Julia Moskin
Categories dinner, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
- 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.
- Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 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.
- Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 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.
AUBERGINE COUSCOUS SALAD
A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
- Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.08 milligram of sodium
LEMON & MINT AUBERGINE TAGINE WITH ALMOND COUSCOUS
This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
- Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
- Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.
Nutrition Facts : Calories 361 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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