Blog

Mediterranean Eggplant

A couple of months back we watched Jamie Oliver make this delicious eggplant dish in Italy with Gennaro. Naturally, we had to try our hand at it from what we recalled from memory. Here is the recipe but keep in mind it’s all about tasting as you go, if you need more or less spice, feel free to adjust. I didn’t take any good pics but I will update the recipe with one next time we make it. 🙂

What you’ll need:

• 1 large eggplant
• 1 tsp of cumin
• 1 tsp of paprika
• 1 clove of garlic
• Salt & pepper
• Red onion (chopped)
• 2 cups cherry tomatoes
• Pinch of parsley
• Half a lemon
• Your favorite couscous
• Your favorite tzatziki
• Optional naan bread!

Directions:

Cube the eggplant (skin on)
Heavily salt and let sit for an hour (takes the bitterness away)

Prep couscous while the eggplant is salting.
Boil 1 cup (approx.) water, dump desired couscous into a bowl with the hot water, add 1-2 tbs of olive oil and juice from half a lemon, once done place the used lemon in the bowl and let sit for approx. 10 mins. Top with parsley before serving.

After 1 hour wash the salt off the eggplant.
Heat a couple tablespoons of olive oil in a pan, add eggplant to sear.
While the eggplant is searing toss in chopped garlic, red onion.
Season with 1 tsp cumin, 1 tsp paprika, a pinch of salt, and pepper.
Let cook for 10 minutes or until the eggplant is soft.
Add 1-2 cups of cherry tomatoes simmer for 10 minutes.

Plate couscous, eggplant and top with tzatziki and fresh parsley.

We hope you enjoy!