• NYT E-Z Dinner - 90

    From Dave Drum@1:2320/105 to All on Sat Feb 3 16:22:00 2024
    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
    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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