Marrakesh Eggplant
Both eggplants and couscous are thirsty little things – they’re just waiting for a delicious flavour profile that they can suck up and bring to life! This Marrakesh inspired medley is enlivened with a myriad of North African flavours – you’ll be transported to the bazaar from the first bite.
The quantities provided above are averages only.
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Ingredients
½
red onion
2
garlic
1
eggplant
½ tsp
cumin
2
tomatoes
1 tin
chickpeas
150 g
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 tub
yoghurt
(Contains Milk;)
1 tbs
coriander
1
lemon
Not included in your delivery
3 tbs
olive oil
2 tbs
red wine vinegar
¼ cup
white wine
150 ml
boiling water
salt
pepper
Nutritional Values
Utensils
Cooking Steps
In a large pan heat the olive oil over a medium-high heat. Add the red onion and the garlic and cook for 2 minutes, being careful not to burn the garlic. Add the eggplant 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 eggplant tends to be!
Add the cumin to the pan and stir for 1 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.
Place the couscous in a bowl and pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove wrap and then begin to fluff the couscous with a fork. Season well with salt and pepper.
Divide the couscous and eggplant braise between bowls, top with a dollop of yoghurt and then garnish with a good sprinkle of fresh coriander and some lemon juice for a nice fresh taste. Enjoy!