30-minute recipe - Oriental kitchen: Eggplant baked in the oven with spicy couscous
In August to October is officially the season for eggplants. Although the delicious vegetable is now year-round in the vegetable section of the supermarket, during the main season it is harvest-fresh and especially aromatic. So, it's time to use the "Egg Fruit" in various dishes. An example? Roasted eggplants with spicy Couscous – a truly oriental delight that reminds one of One Thousand and One Nights. The perfect recipe for warm summer days.
The Eggplant is the star among vegetables. Striking is its dark, violet color. But the vegetable can also convince with its inner qualities – unlike many vegetables, it boasts a nearly flesh-like consistency, is tender yet juicy, and is very versatile. From Mediterranean cuisine, it is not to be forgotten – whether as ratatouille, ciambotta, or casserole, the eggplant is celebrated in grand style.
Origin of the Eggplant
Originally, the eggplant comes from India and Sri Lanka. However, it was cultivated in China as early as before Christ, mostly deep-fried in much oil and eaten with garlic and soy sauce. The Saracens learned about it in the Arabian lands and brought it to Spain in the 13th century. Since the early varieties were still yellow or white and had the shape of a hen's egg, they were called the "Egg Fruit."
The term "eggplant" likely goes back to the Catalan term for this vegetable. From Spain, the Egg Fruit spread to Italy and eventually to all of Europe, where it became an important component of Mediterranean cuisine.
In its native India, the eggplant is most commonly found in curries. However, it is also served whole and fresh out of the oven – often with tomatoes, onions, and ginger.
What makes the Eggplant so healthy?
The eggplant belongs to the nightshade family, botanically speaking, the eggplant is actually a berry. However, unlike its "cousins," it is not suitable for raw consumption and differs in taste and appearance. Nevertheless, it is in no way less healthy. The Egg Fruit is rich in minerals such as potassium and manganese and has a high content of citric acid, which is antioxidant and antimicrobial. With 90% water content, the eggplant is also a true slimming food.
Since the eggplant develops its fine aromas particularly well in the oven, we also use this cooking method in this recipe. In addition to the unbeatable roasted aromas, the use of the oven has another advantage: it saves time and effort. While the eggplants roast in the oven, they take care of the rest of the cooking and puréeing work in record time.
A colorful spectacle
The roasted eggplants are paired with couscous, a staple food of North African cuisine, which is made from wheat, barley, or millet flour. Curry, garlic, and parsley give the nutritious staple food a wonderfully spicy note, while saffron gives the cereal an intensely yellow color. Fresh red onions and parsley complete the dish with a fresh, spicy note and create a beautiful color contrast with the couscous and the eggplant. A true feast for the eyes and taste buds.
With this recipe, you embark on a culinary journey to the kitchen of oriental spices and aromas – quickly made, full of fresh ingredients, and truly delicious. You will never want to prepare the eggplant any other way again.
## Recipe for Oven-baked Eggplants with Spicy Couscous
Ingredients
- 4 large eggplants
- 2 red onions
- 3 garlic cloves
- 220g Instant-Couscous
- 2 tsp Curry
- 1 tsp Turmeric
- 1 tsp Garlic powder
- Salt
- Sugar
- Cayenne pepper
- Cinnamon
- Fresh parsley
- Olive oil
- 350 ml Vegetable broth
- 400 g chopped tomatoes
Preparation
- Wash, peel and halve the eggplants lengthwise. Cut the flesh into cubic shapes and brush with some olive oil.
- Bake the eggplants in a preheated oven at 200°C upper and lower heat for 20 minutes.
- Peel and dice the onions and garlic.
- Heat 2 tablespoons of olive oil in two pans and sauté the onion and garlic until translucent.
- Add the couscous and toast it briefly, then add the broth and bring to a boil. Remove from heat and let it sit, covered, for about 5 minutes.
- Fluff the couscous with a fork and season with turmeric, curry powder, garlic powder, chopped parsley, and cayenne pepper.
- Heat 2 tablespoons of olive oil in a pan and sauté the remaining onion and garlic with some sugar until softened. Add the tomatoes and simmer for about 10 minutes. Season with salt, pepper, and a little cinnamon.
- Wash, dry, and finely chop the parsley. Dice the red onion into rings.
- Scoop the eggplant flesh out of the skin with a spoon, leaving a small border. Combine the flesh with the couscous.
- Fill the eggplant skins with the couscous mixture and garnish with fresh parsley and red onion rings.
This recipe uses 4 large eggplants, showcasing their tender and juicy texture. Originating from India and Sri Lanka, the eggplant is also popular in Mediterranean cuisines, such as Italian and Spanish dishes. The dish features roasted eggplants paired with spicy couscous, a staple food from North African cuisine. Europe, specifically Spain, introduced the eggplant to Italy, where it became a staple in Mediterranean cooking. In a top-news headline, you might find headlines about the health benefits of consuming eggplants, which are rich in minerals and antioxidants, making it a true slimming food. In contrast, Europe's culinary neighbors, China, prefer deep-fried eggplants with garlic and soy sauce.
