Turkish Eggplant

Name: Turkish Eggplant
Yield: serves 2
Ingredients: Olive oil spray; 1/2 cup couscous; 4 to 7 garlic cloves, minced or crushed; 1/4 medium onion, chopped; 1 small eggplant, peeled or not, cubed; Half of a 15-ounce can chickpeas, drained and rinsed; 1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares; 1 small zucchini, quartered lengthwise and cut into 1-inch slices; 2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained; 4 to 7 mushrooms, quartered; Sea salt and freshly ground black pepper; 2 tablespoons chopped fresh marjoram, or 1 teaspoon dried; 2 tablespoons chopped fresh parsley, or 1 teaspoon dried; 2 tablespoons sesame seeds; 2 teaspoons paprika; 2 pinches red pepper flakes

December 9, 2011

Believe it or not, eggplants have genders. Look for male eggplants, which have a shallow scar at their base, rather than female eggplants, which have a deeper indentation like a belly button. Male eggplants have fewer seeds and supposedly taste less bitter.

Recipe information

Yield
serves 2

Ingredients

Olive oil spray

1/2 cup couscous

4 to 7 garlic cloves, minced or crushed

1/4 medium onion, chopped

1 small eggplant, peeled or not, cubed

Half of a 15-ounce can chickpeas, drained and rinsed

1/2 yellow or red bell pepper, cored, seeded, and cut into 1-inch squares

1 small zucchini, quartered lengthwise and cut into 1-inch slices

2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained

4 to 7 mushrooms, quartered

Sea salt and freshly ground black pepper

2 tablespoons chopped fresh marjoram, or 1 teaspoon dried

2 tablespoons chopped fresh parsley, or 1 teaspoon dried

2 tablespoons sesame seeds

2 teaspoons paprika

2 pinches red pepper flakes

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Pour the couscous and 1/2 cup water into the pot and stir to spread in an even layer. Scatter on half the garlic and onion.
Step 4
Layer half the eggplant in the pot and top with half of the chickpeas, bell pepper, zucchini, tomatoes, and mushrooms. Sprinkle with salt and pepper and half of the marjoram, parsley, sesame seeds, paprika, and red pepper flakes. Repeat the layers, beginning with the eggplant.
Step 5
Cover and bake for 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 6
Calories: 361
Step 7
Protein: 14g
Step 8
Carbohydrates: 70g
Step 9
Fat: 4g
Step 10
Cholesterol: 0
Step 11
Sodium: 348mg
Step 12
Fiber: 15g

Glorious One-Pot Meals

TagsCouscous Pasta Turkish Middle Eastern Eggplant Vegetable Chickpea Bean and Legume Zucchini Squash Main Dinner Dairy Free Vegetarian Easy Weeknight Meals One-Pot Meals Oven Bake Dutch Oven Ramadan Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

nutrition information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes