Roasted Eggplant With Cilantro-Almond Salsa Recipe

Name: Roasted Eggplant With Cilantro-Almond Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup couscous, 1 small garlic clove, peeled, 1 teaspoon cumin seed, 3/4 teaspoon paprika, divided, and more.

Yes, Roasted Eggplant With Cilantro-Almond Salsa falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant With Cilantro-Almond Salsa

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