Marrakesh eggplantSeptember 3, 2013
A Middle Eastern dish which is as easy to whip up as it is delicious to dine on.
Ingredients for two people
|3 tbs||olive oil|
|1||red onion, finely chopped|
|2||garlic cloves, crushed|
|1||eggplant, sliced into thin discs|
|1 tsp||HF spice blend|
|1 tin||chickpeas. strained & drained|
|2 tbs||red wine vinegar|
|50 ml||white wine (or water)|
|150 g||couscous (chopped)|
|3 tbs||coriander, finely chopped|
For the eggplants
In a large pan heat the olive oil over medium-high heat. Add the red onion and the garlic and cook for 2 minutes, be careful not to burn the garlic. Add the eggplants to the pan and cook for 5 minutes on each side until golden and soft – you may need to add extra olive oil because of how thirsty eggplants tend to be! Don’t worry there will be a chance to drain some of the oil off later!
Add the HF spice blend and stir for one minute or until fragrant. Now add the tomatoes, chickpeas, red wine vinegar, and the white wine, cover the pot with a lid and cook for 10 minutes or until the tomatoes have softened and everything has fused together. Season with salt and pepper along the way.
For the couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so “e.g.” 300 ml of water for 150 g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the glad wrap and begin to fluff the couscous with a fork, breaking apart any clumps.
Divide the couscous between bowls and then top with the eggplant. Use a slotted spoon to serve the eggplant if you want a little less oil. Garnish with a good sprinkle of fresh coriander and some lemon juice. Enjoy!
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