Couscous And Aubergine Eggplant On Croute Food

HARISSA-EGGPLANT PUREE AND COUSCOUS

Steps:

• In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and eggplant pulp. With hand blender, puree, season and add butter. Check for seasoning. Transfer to bowl and add scallions and cilantro. Keep;
• Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and add to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check for seasoning.
• PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant. Surround with vegetables.

COUSCOUS-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees. Prick the eggplants a few times with a fork. Put them on a baking sheet, and bake until soft, about 45 minutes. When cool enough to handle, cut the eggplants in half lengthwise. Scoop the flesh into a bowl carefully to avoid tearing the skins. Set the shells aside.
• Put the remaining ingredients in the bowl with the eggplant and stir to combine. Taste, and adjust seasoning if needed. Spoon the mixture into the eggplant shells, mounding it over the top. Either serve the stuffed eggplants whole or cut them in half crosswise. Place on a platter and serve.

COUSCOUS WITH EGGPLANT (AUBERGINE)

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
• Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well.
• Cover tightly, remove from the heat and let stand for 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains.
• Keep warm.

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.

COUSCOUS WITH EGGPLANT

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

COUSCOUS AND AUBERGINE (EGGPLANT) ON CROUTE

Steps:

• Heat oven to 220°C.
• Place couscous, apricots and raisins in a bowl and cover with stock. Mix and set aside.
• Heat grill Brush the aubergines with 2 tbsp of the oil and grill for 5 minutes each side. Set aside.
• Grill pepper until skin is charred and place in a plastic baggie. Leave to cool. When cool remove the skin halve, seeds and small dice.
• Heat remaining oil and cook onion and garlic for 5 minutes. Add cinnamon and coriander and fry for another minute, stirring constantly.
• Fluff up couscous and add the peppers, tomatoes, onion mix, almonds, parsley and seasoning (if desired).
• Place pastry on a floured surface and roll out a 12 inch square. Keep any trimmings.
• Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge.
• Place half the couscous mix over the cranberry mix and level off as much as possible (make sure to leave the border).
• Lay over half the aubergine slices and and half the goats cheese.
• Repeat again with the remaining couscous, aubergine and goats cheese.
• Top with the remaining cranberry sauce and brush with half the egg.
• Run a lattice cutter over the remaining half of the pastry leaving and inch border.
• Lift the lattice onto the filling and gently stretch until the two pastry borders meet and brush with the egg.
• Use the trimmings to make star shapes to decorate.
• Bake on the top shelf for 20 minutes until golden.
• Rest for 10 minutes before serving.