Roasted Eggplant with Cilantro-Almond Salsa

October 17, 2013
  • Serves 4
  • 1 cup couscous
  • 1 small garlic clove, peeled
  • 1 teaspoon cumin seed
  • 3/4 teaspoon paprika, divided
  • 1/2 teaspoon coriander seed
  • 1 teaspoon finely grated lemon zest and 1 tablespoon juice
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 to 6 small eggplant, halved lengthwise
  • 1/2 cup cilantro (leaves and stems)
  • 1/4 cup roasted, unsalted peanuts
  • Yogurt (preferably whole milk), for serving
In This Recipe
  1. Preheat broiler, with rack in upper third of oven. Place couscous in a large heat-proof bowl. Cover with 1 1/2 cups boiling water, then place a plate over top of the bowl. Let stand 15 minutes, then fluff couscous with a fork.
  2. Meanwhile, combine garlic, cumin, paprika, coriander, lemon zest and 2 tablespoons olive oil in a mortar and use pestle to smash ingredients together to form a paste. Season generously with salt and pepper. Rub cut sides of eggplant with spice mixture and transfer to a broiler-proof baking dish. Broil 15 minutes, or until eggplant are tender and charred.
  3. While eggplant broils, chop cilantro and almonds and transfer to a bowl. Stir in 2 tablespoons oil, lemon juice and remaining 1/4 teaspoon paprika; season with salt and pepper. Serve eggplant with couscous, topped with a dollop of yogurt and a spoonful of salsa.

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.