Subj : NYT E-Z Dinner - 90
To   : All
From : Dave Drum
Date : Sat Feb 03 2024 16:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Seared Eggplant w/Pearl Couscous
 Categories: Vegetables, Pasta, Chilies, Herbs
      Yield: 4 servings
 
      1 ts Ground cinnamon
    1/2 ts Ground cumin
    1/4 ts Ground cayenne
           Salt & ground black pepper
  1 1/2 c  Pearl couscous
    1/3 c  Extra-virgin olive oil
      2 c  Diced eggplant w/skin
      1 md Yellow or white onion;
           - chopped
      2 cl Garlic; minced
      1 tb Tomato paste
      1 md Tomato; diced
           +=OR=+
      1 c  Canned diced tomatoes
    1/4 ts Smoked paprika
    1/4 c  Freshly chopped parsley
           Yogurt; to serve (opt)
 
  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.
  
  Recipe from: Adeena Sussman
  
  Adapted by: Julia Moskin
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
  
  Yield: 4 servings
 
MMMMM

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