Eggplant Chermoula with Israeli Couscous and Yogurt

This recipe is a variation on Chermoula aubergine with bulgar and yogurt by Yotam Ottolenghi. You find his recipe here.  I substituted bulgar with Israeli Couscous.

Ordinarily, if I am going to eat vegetarian, I prefer south Indian food. Maybe it is just comfort food. So, when I saw this recipe I was skeptical. Maybe I had one too many poorly made vegetarian meals in the college co-op I lived in....

The eggplants are scored, a North African rub of spices (known as the Chermoula)  is applied and the eggplants are then roasted. A delicious sauce of Israeli Couscous (which are slightly bigger than tapioca pearls) and yogurt top the roasted eggplant. The softness of the roasted eggplant matches the texture of the Israeli Couscous for a pleasant, unexpected and delicious dish!


Ingredients
2 garlic cloves, peeled and crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp chili flakes
1 tsp sweet paprika
1/2 cup olive oil
Salt
2 medium Italian eggplants
1 cup Israeli Couscous, cooked
Fresh coriander, chopped
Fresh Mint, chopped
5 or 6 Green Olives, chopped
3 green onions, chopped
2 tablespoons finely chopped Moroccan preserved lemons (optional)
1.5 tablespoons fresh lemon juice (or use the juice from the Moroccan preserved lemons)
Greek Yogurt
Feta cheese


Preheat oven to 350 F.

Chermoula
Mix together the garlic, cumin, coriander, chili flakes and paprika, preserved lemons 2/3 of the olive oil and half a teaspoon of salt  in a separate bowl. I also think a dab of Harissa in there would be tasty, although I have not used Harissa in this recipe...yet.

Cut the eggplant in half lengthwise. Score the flesh with a sharp knife in diagonal criss-cross lines. Be careful to only cut through the flesh, and do not piece or cut the outer skin of the eggplant (the outer skin will help the eggplant retain its shape when you bake it).

Take a dap of olive oil and rub the eggplants down on the scored flesh. Take the chermoula mix you just made and rub it evenly onto the scored flesh of the eggplants. Place on a baking sheet and roast in the oven for 40 minutes@350 F, or until the eggplants are soft.













Meanwhile, heat a saucepan and add the Israeli couscous to the hot pan. Dry roast the Israeli couscous for a few minutes, stirring constantly, until the Israeli couscous takes on a light tan color. Add water to cover the couscous lightly and boil the couscous. Stir the couscous constantly making sure that none of the couscous stick to the bottom of the pan. Test the couscous periodically, adding more water if necessary. When the couscous gets to the consistency you like, remove from heat and drain.

Transfer the couscous to a bowl. Add the coriander, mint, green olives, green onions and Moroccan preserved lemons (if you have them). Add the fresh lemon juice, or  the juice in the Moroccan preserved lemons (again if you have them) . Salt to taste (if you are using Moroccan preserved lemons, you wont need much salt). Mix everything together, making sure all the ingredients are well incorporated.

Remove the eggplants from the oven. Serve warm or at room temperature. Place one half of an eggplant on a plate. Spoon the couscous on top, spoon a little yogurt on top of the couscous, sprinkle with chopped coriander and drizzle with olive oil. Crumble a little feta on top for flavor!

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