Summer season has slowly and gradually pale into early slide, and in advance of you know it, fat red tomatoes, sweet corn and refreshing berries will give way to root veggies and fruits like apples and pears. But there is continue to time to delight in a single of the late-summer months season’s most versatile offerings — eggplant.
Carefully related to tomatoes (both equally nightshade fruits are customers of the genus Solanum), eggplant can be extra to a stir-fry, stuffed like zucchini with meat and cheese, roasted and mashed with lemon and garlic into a dip and be breaded and fried. Eggplant also is a great small-cal and significant-fiber addition to a grain or pasta salad.
Here, newborn eggplants are cubed and roasted alongside with sweet onion, and then tossed with pearl couscous (a kind of roasted pasta formed like rice) in a lemon-garlic tahini dressing. It can be served as a vegetarian key program or as a aspect with some thing like roasted rooster.
This recipe works for any type of eggplant, though newborn types are inclined to have much more of a tender flesh and will roast up creamier.
I utilised fairy eggplant, a petite (and lovely) heirloom selection with pale purple and white stripes that is primarily velvety when cooked. If you are not ready to come across the Center Japanese spice blend, za’atar, you can use Italian seasoning.
ROASTED EGGPLANT WITH Whole WHEAT COUSCOUS
1 tablespoon extra-virgin olive oil
1 significant Vidalia or other sweet onion, halved, sliced
2 tablespoons za’atar seasoning
3 cups vegetable or hen broth or drinking water
2 tablespoons butter or extra-virgin olive oil
1 huge clove garlic, crushed
Pinch of sweet or smoked paprika
4 tablespoons chopped contemporary herbs, these types of as a blend of cilantro, chives, parsley and/or mint
2 smaller cloves garlic, minced
½ teaspoon smoked paprika
¼ cup chopped refreshing cilantro or parsley, or a mixture, with some reserved for serving
½ pint cherry or grape tomatoes, halved
¼ cup crumbled feta (optional)
Lemon slices or wedges, for serving
Warmth oven to 400 levels on common setting or 375 levels on convection.
Trim ends from eggplant. Slice in 50 percent lengthwise, then slash into half-moons. Area in bowl and toss with olive oil. Add sliced onion, toss to blend and sprinkle with za’atar seasoning. Toss to combine nicely.
Bake, turning vegetables when or two times, until eventually eggplant is tender and onion is golden, 15 to 20 minutes.
While veggies are roasting, make couscous. Warmth broth, butter or oil, garlic, salt and paprika in a little saucepan.
Stir in couscous, and bring to a boil. Lower the warmth to medium-small and simmer uncovered right up until the couscous is tender, about 10 minutes. Drain the couscous by way of a fine-mesh strainer to eliminate any extra cooking liquid. Stir in chopped herbs and set apart.
Make dressing: Combine all the substances with 2 tablespoons drinking water in a tiny bowl until smooth. If it’s much too thick, include extra h2o as desired to make a semithick dressing. Style and adjust salt.
Transfer cooked greens to a huge serving bowl. Incorporate herbed couscous, tomatoes, feta and several tablespoons of the tahini dressing. (I utilized almost all of it.) Toss gently to combine. Serve garnished with additional chopped herbs and lemon slices.
Adapted from the Chicago Tribune.