Celebrating summer's bounty with a vegetarian one-pot
I rediscover eggplant every summer when, prompted by the masses of it overrunning produce stands, I challenge myself to find new, interesting ways to cook it. I’ve stuffed it inside sandwiches and wraps, sauteed it for Thai curry, and breaded it for a killer sheet-pan eggplant parm. But this year, I’m taking a simpler approach.
Charred eggplant and blistered tomatoes on a mound of fluffy couscous laced with onion, pepper, and cilantro. The caramelization on the eggplant emphasizes its inherent meatiness, while the fast dry heat on the tomatoes brings a subtle smokiness that pairs beautifully with their sweetness. It’s a true celebration of summer produce . . . and it’s also a vegetarian one-pot dish that’s ready in less than 20 minutes.
Like most straight-forward recipes, this dish’s simplicity makes the details even more important. Seasoning as you go may seem annoying (how many times am I going to have to reach for the salt in 15 minutes—can’t I just throw it all in at the end?!) but salting as you go guarantees everything will be seasoned from the inside out, which hugely impacts the flavor of the final dish. And while the very specific directions on how to cook the eggplant and tomatoes might seem fussy, they’re designed to bring out their full flavor potential. So it’s worth it.
It's understandable that we might forget how amazing eggplant can be when it’s available in grocery stores year-round. But with produce shelves over-run with it at its peak, we really have no excuse. So grab an eggplant and a pan and let’s go!
Enjoy!
Charred Eggplant Tomato Couscous
(Serves 4)
5 tbsp. vegetable oil, divided
3 cups chopped eggplant, cut into 1/2” cubes
3 ½ teaspoons kosher salt, divided
1 cup grape tomatoes, halved
1 red bell pepper, chopped
½ yellow onion, chopped
2 cloves garlic, minced
1 small chili pepper, thinly sliced
1 ½ cup couscous
1 ½ cup water
¼ cup chopped cilantro, plus additional for serving
Method
In a large saute pan, heat 3 tablespoons vegetable oil over medium high heat. Add eggplant, season with ¾ teaspoon salt, and cook, stirring occasionally, until cooked through and lightly charred, 3-4 minutes. Remove to a plate and set aside.
Return pan to medium-high heat and add tomatoes. Season with ½ teaspoon salt, and cook, tossing occasionally, until blistered and softened, 1-2 minutes. Remove to the plate with the eggplant. Reduce heat to medium.
Add remaining 2 tablespoons vegetable oil, pepper, onion, and ¾ teaspoon salt to the pan. Cook, stirring, until softened, 4-5 minutes, then stir in garlic and chili and cook until fragrant, 1-2 minutes more. Stir in couscous, 1 ½ cup water, and remaining 1 ½ teaspoon salt. Bring to a boil, then cover, remove from heat, and let sit five minutes, or until water is absorbed.
Remove lid and fluff couscous with a fork. Fold in chopped cilantro and ¾s of the eggplant and tomatoes. Serve topped with remaining eggplant and tomatoes and additional cilantro, if desired.
Originally posted August 2, 2022.
Comments