Aubergine And Mushroom Couscous Food

AUBERGINE COUSCOUS SALAD

Steps:

• Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
• Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

AUBERGINES FILLED WITH SPINACH & MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
• Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
• Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
• Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
• In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
• Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

MOROCCAN VEGETABLES WITH COUSCOUS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
• Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
• Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
• Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
• Divide the aubergines between four plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

SPICED SEARED EGGPLANT WITH PEARL COUSCOUS

Steps:

• In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
• Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
• Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
• Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.

INCREDIBLE SICILIAN AUBERGINE STEW WITH COUSCOUS

Steps:

• Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
• Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
• While that's ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
• When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes - if the aubergine gets too dry, add a little more oil to the pan.
• Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
• When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
• Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
• Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
• Use a fork to fluff up the couscous and stir through half the chopped parsley.
• Season the stew to taste, then drizzle with extra virgin olive oil.
• Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

YOTAM OTTOLENGHI'S CHERMOULA EGGPLANT WITH BULGUR AND YOGURT

Steps:

• Preheat oven to 400 degrees.
• To make the chermoula, mix together in a small bowl the garlic, cumin, coriander, chili, paprika, preserved lemon, two-thirds of the olive oil, and 1/2 teaspoon salt.
• Cut the eggplants in half lengthwise. Score the flesh of each half with deep, diagonal crisscross cuts, making sure not to pierce the skin. Spoon the chermoula over each half, spreading it evenly, and place the eggplant halves on a baking sheet, cut side up. Put in the oven and roast for 40 minutes, or until the eggplants are completely soft.
• Meanwhile, place the bulgur in a large bowl and cover with the boiling water.
• Soak the raisins in the warm water. After 10 minutes, drain the raisins and add them to the bulgur, along with the remaining oil. Add the herbs, olives, almonds, green onions, lemon juice and a pinch of salt and stir to combine. Taste and add more salt if necessary.
• Serve the eggplants warm or at room temperature. Place 1/2 eggplant, cut side up, on each individual plate. Spoon the bulgur on top, allowing some to fall from both sides. Spoon over some yogurt, sprinkle with cilantro and finish with a drizzle of oil.

MUSHROOM COUSCOUS

Steps:

• In a saute pan, add oil, heat until the oil starts to lightly smoke. Add the mushrooms, stir until golden brown. Add the shallots, season to taste with salt and pepper. Reserve and let cool. Place the couscous into a mixing bowl, add the butter and knead the butter into the pasta. Add the sauteed mushrooms and stir. Place the stock into a saucepan and bring to a boil, pour the boiling stock over the couscous and cover with plastic film; this method will steam the pasta without overcooking it. Let sit for 15 minutes. Add tomato concasse, chive, parsely, dill, lime juice and butter. Stir and serve warm.

AUBERGINE AND MUSHROOM COUSCOUS

Steps:

• In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
• In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
• In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
• Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
• NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
• Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.

AUBERGINE AND MUSHROOM CURRY

Steps:

• Slash the aubergines on one side, down the length.
• Place aubergines in microwave and cook on high heat for 10 minutes Remove from microwave and allow them to cool.
• In the meanwhile heat the oil in a pot and fry the mustard seeds till they start to pop. Add the onions, garlic mushrooms and chilli, fry for 5 minutes.
• Stir in the chilli powder,cumin, ground coriander, tumeric,tomato and salt fry for 3 minutes.
• Add the tomato paste and water, stir.
• Open the aubergines and scrape the flesh out, and cut it into small pieces.
• Add the auberrgine to the spice mix, add the chopped coriander.
• Bring all to a boil and cook for 5 minutes It's made.