Eggplant and Tomato Sauce with Israeli Couscous
Eggplant and Tomato Sauce with Israeli Couscous takes around 30 minutes from beginning to end. For $2.16 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This sauce has 317 calories, 8g of protein, and 11g of fat per serving. This recipe serves 4. 221 person have tried and liked this recipe. A mixture of basil leaves, shallot, ground turmeric, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Serious Eats. Overall, this recipe earns an outstanding spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Eggplant Salad With Israeli Couscous And Basil, Israeli Couscous Salad with Roasted Eggplant, and Roasted Eggplant And Israeli Couscous Salad.
Servings: 4
Ingredients:
6 to 8 picked basil leaves, chopped
1 large eggplant, diced (about 1 quart diced egg plant)
3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon)
½ teaspoon ground turmeric
1 cup Israeli couscous
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 teaspoon hot paprika
8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)
1 teaspoon dried red chili flakes
1 medium shallot, thinly sliced (about 1/4 cup)
1 3/4 cups low-sodium vegetable broth
Equipment:
frying pan
bowl
potato masher
wooden spoon
Cooking instruction summary:
Procedures 1 Heat 1 ¼ cups of the broth in a 12-inch skillet over high heat until it reaches a boil. Stir in the couscous and season to taste with salt and pepper, reducing heat to bring it to a bare simmer. Cover, stirring occasionally, until the excess liquid is absorbed, about 8 to 10 minutes. Transfer to a bowl and set aside. 2 Wipe out skillet and add olive oil. Heat over medium-high heat until shimmering. Add the shallots, turmeric, and a pinch of salt. Cook, stirring constantly 3 to 4 minutes, add the garlic and cook until fragrant, about 1 minute longer. 3 Add the eggplant, and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the tomatoes, remaining 1/2 cup broth, paprika, and chili flakes. Once the tomatoes begin to soften, gently break them up with a wooden spoon or potato masher. Cover, reduce heat to low, and cook until the eggplants are cooked through and the tomatoes have completely broken down, about 20 minutes. Season to taste with salt and pepper. 4 Stir in the couscous and allow it to absorb the excess liquid and warm through, 1 to 2 minutes longer. Remove from the heat and garnish with the basil leaves. Serve.
Step by step:
1. 1
2. Heat 1 ¼ cups of the broth in a 12-inch skillet over high heat until it reaches a boil. Stir in the couscous and season to taste with salt and pepper, reducing heat to bring it to a bare simmer. Cover, stirring occasionally, until the excess liquid is absorbed, about 8 to 10 minutes.
3. Transfer to a bowl and set aside.
4. 2
5. Wipe out skillet and add olive oil.
6. Heat over medium-high heat until shimmering.
7. Add the shallots, turmeric, and a pinch of salt. Cook, stirring constantly 3 to 4 minutes, add the garlic and cook until fragrant, about 1 minute longer.
8. 3
9. Add the eggplant, and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes.
10. Add the tomatoes, remaining 1/2 cup broth, paprika, and chili flakes. Once the tomatoes begin to soften, gently break them up with a wooden spoon or potato masher. Cover, reduce heat to low, and cook until the eggplants are cooked through and the tomatoes have completely broken down, about 20 minutes. Season to taste with salt and pepper.
11. 4
12. Stir in the couscous and allow it to absorb the excess liquid and warm through, 1 to 2 minutes longer.
13. Remove from the heat and garnish with the basil leaves.
14. Serve.
Nutrition Information:
covered percent of daily need
