ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN
This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you've made fresh tomato sauce over the summer or you're still getting wonderful tomatoes at the farmers' market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don't tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.
Provided by Martha Rose Shulman
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
- Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
- Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 7 grams
ISRAELI COUSCOUS WITH MIXED SUMMER VEGETABLES
This is the best use for Israeli couscous that I've found. Make a delicious vegetable stew, then cook the couscous in the stew. If you are making this ahead, wait until half an hour before you wish to serve, reheat the stew and then cook the couscous in the stew. Otherwise it will soak up too much of the broth overnight.
Provided by Martha Rose Shulman
Time 2h30m
Yield 8 generous servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down the middle, down to but not through the skin. Line a baking sheet with foil or parchment, brush with olive oil and place the eggplant on it, cut side down. Roast 15 to 20 minutes, until the skin is beginning to wrinkle. Remove from the heat and allow the eggplant to cool until you can handle it, then cut into 1-inch pieces.
- Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together for about 30 seconds, until the mixture is fragrant, and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Stir in all of the vegetables, the tomato paste, and 2 to 2 1/2 quarts water, enough to cover the vegetables by a good inch. Add salt to taste, the bouquet garni and the chickpeas, bring to a gentle boil, reduce the heat, cover and simmer 30 minutes, until the vegetables are tender and the broth is fragrant. Taste and adjust seasonings. If serving the next day, remove from the heat and allow to cool, then refrigerate overnight. Bring back to a simmer about 30 minutes before serving.
- Gradually add the Israeli couscous to the simmering stew, stirring all the while. Stir for a minute or two to make sure the couscous doesn't clump together. Simmer over low heat for 15 to 20 minutes, until the couscous is tender. Add freshly ground pepper, taste and adjust salt. Stir in the herbs shortly before serving.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 1436 milligrams, Sugar 9 grams
EGGPLANT AND TOMATO GRATIN
Make and share this Eggplant and Tomato Gratin recipe from Food.com.
Provided by Eat Your Vegetables
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the eggplant about 1/3" thick and sprinkle with a generous amount of salt. Let sit for 30 minutes.
- Heat the oven to 500 degrees.
- Blot the eggplant slices dry and cut them into dice. Toss with 1 T of the olive oil and place in a baking pan or on a baking sheet. Bake for 10-15 minutes, tossing every 5 minutes, until until just about soft and beginning to brown.
- Heat 1 T oil in a large, heavy nonstick skillet over medium heat and add the onions. Cook, stirring, until tender, about 5 minutes. Add the garlic and stir for another minute, until the garlic begins to color and smell fragrant. Stir in the eggplant, tomatoes, sugar, thyme, salt, and pepper. Reduce the heat to low, cover, and cook, stirring from time to time, for 1 to 1 1/2 hours, until the mixture has cooked down to a thick, fragrant mixture. Taste and adjust seasonings.
- Oil a 2 qt gratin dish and turn the oven down to 400 degrees.
- Stir the basil, flour, eggs, and 1/2 c of the Parmesan into the eggplant mixture, then scrape into the gratin dish and top with the remaining Parmesan and the bread crumbs. Drizzle on the remaining 1 T oil. Bake 20-30 minutes, until the top browns and the mixture is bubbling.
Nutrition Facts : Calories 385.2, Fat 19.6, SaturatedFat 5.8, Cholesterol 122.2, Sodium 397.6, Carbohydrate 40.3, Fiber 13.1, Sugar 17.6, Protein 17.5
ISRAELI COUSCOUS SALAD WITH ROASTED CHERRY TOMATOES
This salad has a delightful depth of flavor with roasted cherry tomatoes, fresh herbs and whole grains. This is a filling salad that could be a vegetarian meal, or could be served alongside a grilled skewer of shrimp or chicken for a light summertime meal.
Provided by CookinDiva
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preparation: Roast tomatoes and garlic as follows. Cut cherry tomatoes in half and place CUT SIDE UP on a roaster pan that has been sprayed with non-stick spray. Toss in UNpeeled cloves of garlic. Roast in 400 degree oven for 20 minutes or until you see bits of brown around the pan. No need to turn. Hint - you are roasting with the cut side up to allow more liquid to evaporate from the tomatoes.
- Meanwhile, cook Israeli couscous according to package directions. Another grain could be substituted, such as bulgar or barley. You should have about 3 cups cooked. Allow to cool slightly before combining. Hint - you can toss in 1 T. olive oil to keep it from sticking until you are ready to toss the salad.
- Make dressing: combine olive oil, vinegar, soft insides of roasted garlic, and salt and pepper to taste. Whisk together.
- Assembly: Combine couscous, olives, edamame beans, parsley and basil with dressing. Gently toss and serve at room temperature, or refrigerate.
ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Roast Vegetarian Quick & Easy High Fiber Eggplant Healthy Low Cholesterol Cinnamon Potluck Couscous Cumin Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
- Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
- Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
- Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
STUFFED EGGPLANT WITH ISRAELI COUSCOUS
Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
- Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
- Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
- Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.
EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
- Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
- In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.
Nutrition Facts : Calories 239 g, Fat 11 g, Fiber 4 g, Protein 5 g
More about "israeli couscous eggplant and tomato gratin recipes"
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN - BLUE …
From bluecayenne.com
- Preheat oven to 450 degrees F. Line your baking sheet with foil and brush the foil with a little oil.
- Slice eggplant and toss it in salt and 1 T. oil. Place your eggplant slices on your prepared baking sheet. Roast eggplant slices in your oven for 15 minutes. When done, the tops of the eggplant slices will look dry and you will be able to easily pierce the slices with the tines of a fork. Remove the tray of eggplant slices from the oven and, wearing heat-proof gloves, fold the sides of the foil up and over the eggplant to make a sealed packet. Let the packet of eggplant slices sit for 15 minutes; this will permit your eggplant to cook a bit more.
- Oil a gratin dish. Prepare Israeli couscous by putting it in a large heated saucepan over medium-high heat. Toast the couscous until it just begins to take on come brown color and it is aromatic. Quickly, add two quarts of water and salt to taste. Boil for 10 minutes. The couscous pasta should be al dente but not mushy when it is ready and there will still be plenty of water in your pan when the couscous is cooked. Drain the couscous and rinse with cool water. Return the drained couscous to the cooking pot, cover it with a dishtowel and the pot lid and let it sit for 10 minutes.
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN - THE NEW …
From nytimes.com
Estimated Reading Time 4 mins
COUSCOUS EGGPLANT AND TOMATO GRATIN RECIPE
From archanaskitchen.com
MIDDLE EASTERN ROASTED EGGPLANT WITH COUSCOUS
From recipetineats.com
EGGPLANT RECIPES: ROASTED, FRIED AND TOSSED WITH ISRAELI …
From today.com
CREAMY FETA, TOMATO, AND CHICKPEA ISRAELI COUSCOUS …
From joanne-eatswellwithothers.com
DANDENONG MARKET — ISRAELI COUSCOUS, EGGPLANT AND …
From dandenongmarket.com.au
EGGPLANT AND TOMATO SAUCE WITH ISRAELI COUSCOUS RECIPE
From seriouseats.com
EGGPLANT, TOMATOES AND ISRAELI COUSCOUS - MINDFUL EATS
From mindfuleats.com
ISRAELI COUSCOUS WITH SUMMER VEGETABLES RECIPE
From today.com
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN
From mealplannerpro.com
Servings 6Calories 372 per serving
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN - MASTERCOOK
From mastercook.com
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN RECIPE
From pinterest.co.uk
RECIPES FOR HEALTH: ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN
From joeliotinelifetimefitness.blogspot.com
ONE POT ISRAELI COUSCOUS WITH LEEK & TOMATO - VANGUARD OF …
From vanguardofhollywood.com
EGGPLANT GRATIN – BLUE CAYENNE
From bluecayenne.com
EGGPLANT, POMEGRANATE, FETA AND MINT ISRAELI COUSCOUS - NADIA LIM
From nadialim.com
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN RECIPE
From pinterest.ca
ISRAELI STYLE EGGPLANT (TWICE COOKED) - FEELING FOODISH
From feelingfoodish.com
10 BEST ISRAELI EGGPLANT RECIPES - YUMMLY
From yummly.com
PLATED - ISRAELI COUSCOUS, EGGPLANT, AND TOMATO GRATIN
From myfitnesspal.com
ISRAELI COUSCOUS WITH TOMATO AND OLIVES - JESSICA GAVIN
From jessicagavin.com
ISRAELI COUSCOUS WITH TOMATOES - PLATINGS - PAIRINGS
From platingsandpairings.com
ISRAELI COUSCOUS AND TOMATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
CURRIED ISRAELI COUSCOUS EGGPLANT AND CHICKPEAS - PEGGY …
From dinnerfeed.com
ISRAELI COUSCOUS SALAD WITH ROASTED VEGETABLES RECIPE
From twopeasandtheirpod.com
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN RECIPE
From pinterest.co.uk
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN - DINING AND COOKING
From diningandcooking.com
EGGPLANT, SQUASH AND TOMATO GRATIN – FINDING FOOD
From foodsharedwithfriends.com
ISRAELI COUSCOUS SALAD WITH GRILLED VEGETABLES - CAROLINE'S COOKING
From carolinescooking.com
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN RECIPE
From pinterest.de
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN
From pinterest.com
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN | RECIPE | COUSCOUS ...
From pinterest.com.au
ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN RECIPE - NYT ...
From quisitio.com
You'll also love