Couscous And Aubergine Eggplant On Croute Recipes

COUSCOUS WITH EGGPLANT (AUBERGINE)

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
• Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well.
• Cover tightly, remove from the heat and let stand for 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains.
• Keep warm.

COUSCOUS AND AUBERGINE (EGGPLANT) ON CROUTE

Steps:

• Heat oven to 220°C.
• Place couscous, apricots and raisins in a bowl and cover with stock. Mix and set aside.
• Heat grill Brush the aubergines with 2 tbsp of the oil and grill for 5 minutes each side. Set aside.
• Grill pepper until skin is charred and place in a plastic baggie. Leave to cool. When cool remove the skin halve, seeds and small dice.
• Heat remaining oil and cook onion and garlic for 5 minutes. Add cinnamon and coriander and fry for another minute, stirring constantly.
• Fluff up couscous and add the peppers, tomatoes, onion mix, almonds, parsley and seasoning (if desired).
• Place pastry on a floured surface and roll out a 12 inch square. Keep any trimmings.
• Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge.
• Place half the couscous mix over the cranberry mix and level off as much as possible (make sure to leave the border).
• Lay over half the aubergine slices and and half the goats cheese.
• Repeat again with the remaining couscous, aubergine and goats cheese.
• Top with the remaining cranberry sauce and brush with half the egg.
• Run a lattice cutter over the remaining half of the pastry leaving and inch border.
• Lift the lattice onto the filling and gently stretch until the two pastry borders meet and brush with the egg.
• Use the trimmings to make star shapes to decorate.
• Bake on the top shelf for 20 minutes until golden.
• Rest for 10 minutes before serving.

COUSCOUS WITH EGGPLANT

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

AUBERGINE AND MUSHROOM COUSCOUS

Steps:

• In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
• In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
• In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
• Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
• NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
• Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.