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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