Name: Eggplant Couscous Delight recipe by Bethica Das at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 4-5 long eggplants, cubed; 1/2 cup couscous; 2-3 tbsp. oil; 1 tsp. cumin seeds; 1 sprig curry leaves; 1 onion, chopped; 1" ginger, chopped; 3-4 garlic cloves, chopped; salt to taste; 1 tsp. red chili powder; 1/4 tsp. pepper powder; 1 tbsp. roasted coriander-cumin powder; pinch of nutmeg; 1 tbsp. coriander leaves; 2-3 tbsp. feta cheese, crumbled

ABOUT Eggplant Couscous Delight RECIPE

Couscous which is a very common dish in the Mediterranean region is often served with vegetable or meat gravy. It is also served as a salad along with veggies or any lean meat. Here in this recipe, I combined couscous with eggplant stir fry to make this delicious salad. The beauty lies in presenting your creation. So I layered the eggplant and couscous and then topped it up with some feta cheese. Alternatively, it can be baked till the cheese melts. So try this Eggplant-Couscous Delight and surprise your family and friends. Light on the stomach, healthy and nutritious too, this exotic preparation can be enjoyed any time of the day as it is or along with some soup.

Ingredients Serving: 6

4-5 long eggplants, cubed
1/2 cup couscous
2-3 tbsp. oil
1 tsp. cumin seeds
1 sprig curry leaves
1 onion, chopped
1" ginger, chopped
3-4 garlic cloves, chopped
salt to taste
1 tsp. red chili powder
1/4 tsp. pepper powder
1 tbsp. roasted coriander-cumin powder
pinch of nutmeg
1 tbsp. coriander leaves
2-3 tbsp. feta cheese, crumbled

Instructions

Add 3/4 cup water and a pinch of salt to the couscous. Cover and keep aside for 10 minutes. Fluff it up with a fork.
Heat oil in a non-stick pan and temper with cumin seeds followed by the eggplants, onion, ginger, garlic, curry leaves and all the dry spices.
Heat oil in a non-stick pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida, followed by the eggplants, onion, ginger, garlic, curry leaves and all the dry spices.
To assemble - layer the serving dish with half of the cooked eggplants, then add half of the couscous, followed again by the remaining eggplant. The last layer should be that of the remaining couscous.
Sprinkle the crumbled feta cheese. Heat through in the microwave and serve as a salad. Alternatively, it can be baked till the cheese melts.

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