If there is one thing that I love to do during my free time is to grocery shop. Walking around the lanes with my cart trying to figure out what i will create next by combining local and imported products. A few days ago, among other things, I bought Israeli cous cous and some egg plants as this is a combination I had never tried before. It turned into a great dish I want to share with you.
This is what you need:
– 1 large black eggplant
– 120g of Israeli cous cous
– organic parsley
– garlic, 2 cloves
– 1 organic green hot chili pepper
– turmeric powder, smoked paprika, curry powder, salt and pepper
– Extra Virgin Oilve Oil (EVO)
– Parmigian cheese (optional)
– red beet (optional)
chop the eggplant in cubes of equal size to allow even cooking time. In a large pan, sautee the egg plant with olive oil and garlic on low fire for a few minutes then add the mix of spices and the chopped chili pepper. You can remove the seeds to make it less spicy. The amount of spices is up to your taste and how spicy you want this dish to be. In the mean time, put some water to boil and add the cous cous; cook for about 10 minutes, remove the water and place the cous cous in a bowl with some EVO oil so the grains won’t stick.
While I was preparing this dish, I found a red beet in the fridge and decided to add it. I boiled it with its skin for about 30 to 45 min depending on how soft you want it to be. Peeling it once cooked will be easier.
Once the egg plant is cooked, remove the pan from the fire and add the cous cous and the chopped parsley. Now you just have to plate it.
Simple and delicious! I love the combination of the spices and sweetness of the red beet and cheese. Such a healthy and comforting dish!
I hope you enjoy this vegetarian dish (easily vegan without the cheese). Leave a feedback and stay tuned for the next recipe!