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
COUSCOUS-STUFFED EGGPLANT
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Wrap garlic in aluminum foil. Cook until cloves are soft, 20 to 30 minutes. Let cool, and squeeze the soft garlic from the cloves; set aside.
- Cut 3 eggplant in half lengthwise, and place the 6 halves cut side up on a cutting board. Using a paring knife, cut around the perimeters, leaving a 1/3-inch-wide border and being careful not to cut through skin. Cutting down through flesh, cut lengthwise into 1/4-inch-wide strips. Using a small spoon, scoop out the strips, keeping skin intact. Cut strips into 1/4-inch dice. Set both the diced eggplant and shells aside. Cut the remaining eggplant, skin on, into 1/4-inch dice. Set aside.
- In a large skillet set over medium heat, warm 2 tablespoons olive oil. Add onion, and cook, stirring occasionally, until soft and slightly browned, 4 to 6 minutes. Add all diced eggplant, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook, stirring occasionally, until browned, 6 to 8 minutes. If mixture starts to become dry, add the additional tablespoon olive oil. Set aside.
- Place couscous in a medium heat-proof bowl. Pour 1 cup boiling water over couscous. Cover with a clean kitchen towel, and let sit until slightly cooled, 10 to 15 minutes. Fluff with a fork. Add lemon zest, ricotta, parsley, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the reserved eggplant mixture, the roasted garlic, and cherry tomatoes. Stir to combine.
- Fill each reserved eggplant shell with couscous mixture. Cover with aluminum foil. Bake until warm throughout and shell has softened, 20 to 25 minutes. Remove foil, and continue cooking until tops are toasty brown, about 20 minutes. Remove from oven. Sprinkle with parsley, and serve.
Nutrition Facts : Calories 222 g, Cholesterol 3 g, Fat 8 g, Fiber 5 g, Protein 6 g, Sodium 379 g
ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Roast Vegetarian Quick & Easy High Fiber Eggplant Healthy Low Cholesterol Cinnamon Potluck Couscous Cumin Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
- Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
- Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
- Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
COUSCOUS-STUFFED EGGPLANT
Provided by Molly O'Neill
Categories easy, casseroles, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Prick the eggplants a few times with a fork. Put them on a baking sheet, and bake until soft, about 45 minutes. When cool enough to handle, cut the eggplants in half lengthwise. Scoop the flesh into a bowl carefully to avoid tearing the skins. Set the shells aside.
- Put the remaining ingredients in the bowl with the eggplant and stir to combine. Taste, and adjust seasoning if needed. Spoon the mixture into the eggplant shells, mounding it over the top. Either serve the stuffed eggplants whole or cut them in half crosswise. Place on a platter and serve.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 5 grams, Carbohydrate 81 grams, Fat 7 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 894 milligrams, Sugar 6 grams
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STUFFED EGGPLANT WITH ISRAELI COUSCOUS | REYNOLDS BRANDS
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- Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
- Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
- Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
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4.9/5 (7)Category Main, VegetarianCuisine Middle EasternTotal Time 55 mins
- Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant, making sure you don't cut the skin. (See notes)
- Place on baking tray, flesh side up, and roast for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant you are using.
STUFFED EGGPLANT WITH ISRAELI COUSCOUS - JUST A TASTE
From justataste.com
4/5 (1)Total Time 55 minsCategory Side DishCalories 281 per serving
- Preheat the oven to 400°F. Cut the eggplants in half lengthwise then wrap them in Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. (Larger eggplants may require additional time to roast.) Unwrap the eggplants and scoop out the pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
- Add 1 Tablespoon olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
- Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan and cook the couscous until it is tender and the liquid has absorbed, about 10 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, chopped parsley and feta cheese. Divide the couscous mixture evenly among the eggplants.
- Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven. Bake them, uncovered, until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.
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