Roasted Eggplant with Cilantro-Almond Salsa

By Caroline Wright
October 17, 2013
191 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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
  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.

More Great Recipes: