Subj : NYT E-Z Dinner - 90
To : All
From : Dave Drum
Date : Sat Feb 03 2024 16:26:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spiced Seared Eggplant w/Pearl Couscous
Categories: Vegetables, Pasta, Chilies, Herbs
Yield: 4 servings
1 ts Ground cinnamon
1/2 ts Ground cumin
1/4 ts Ground cayenne
Salt & ground black pepper
1 1/2 c Pearl couscous
1/3 c Extra-virgin olive oil
2 c Diced eggplant w/skin
1 md Yellow or white onion;
- chopped
2 cl Garlic; minced
1 tb Tomato paste
1 md Tomato; diced
+=OR=+
1 c Canned diced tomatoes
1/4 ts Smoked paprika
1/4 c Freshly chopped parsley
Yogurt; to serve (opt)
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.
Recipe from: Adeena Sussman
Adapted by: Julia Moskin
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
Yield: 4 servings
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