31 Aug 2011
Sometimes you’ve got to throw dinner together with what you have on hand, and in those instances, it’s very good if you happen to have an eggplant and some feta. Very good indeed. This simple dinner has lots of flavor and is very quick and easy to prepare.
Part of the secret is to toss the eggplant in oil and vinegar. Eggplants are like little sponges, and they will soak up whatever you put them in. When those flavors are baked in, it adds a great richness to the humble (yet beloved!) eggplant.
The coriander and cumin seeds give the eggplant a nice smokiness too. Yum.
Roasted Eggplant with Couscous and Feta
Serves 2-3 as a main dish, 4-5 as a side dish (the recipe could easily be doubled, and, in fact, I think I will double it next time I make it!)
1 eggplant, about 1 3/4 lb, cut into 1″ cubes
4 Tbsp olive oil
3 Tbsp red wine vinegar
1 tsp coriander
1/2 tsp cumin seeds
2 1/2 oz. crumbled feta cheese
1 Tbsp chopped fresh basil
Salt and pepper
Pine nuts (for topping)
1 c couscous
-Heat oven to 450°F.
-Cut eggplant into 1″cubes.
-Whisk together olive oil and red wine vinegar and toss eggplant cubes in it until soaked.
-Place eggplant cubes on baking sheet and sprinkle with salt and pepper, coriander and cumin seeds. (Don’t worry if there are clumps of coriander–the moisture of the couscous will soak it up.)
-Roast eggplant for 40 minutes at 450°F, stirring occasionally to prevent burning.
-While eggplant is roasting, bring 2 c water to boil. When boiling, stir in the couscous. Remove from heat, cover, and let rest for 10 minutes.
-Chop 1 Tbsp fresh basil (or more if desired) and place in large bowl. Add crumbled feta, couscous, and roasted eggplant, and stir well.
-Sprinkle pine nuts over the top for some extra crunch. Voila!