SPICED SEARED EGGPLANT WITH PEARL COUSCOUS

Spiced Seared Eggplant With Pearl Couscous image

Provided by Julia Moskin

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and ground black pepper
1 1/2 cups pearl couscous (also called Israeli couscous)
1/3 cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
1/4 teaspoon smoked paprika
1/4 cup freshly chopped parsley
Yogurt, for serving (optional)

Steps:

In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.