The wedding is a week away and my brain is more than slightly fried at this point, so the testing of new recipes has not been going as planned. I’m hoping that with all the Farmer’s Markets opening in the next few week that I’ll be able to get back on track. I was hoping to do a number of recipes featuring winter/early spring produce such as kale, spinach, chard, and other leafy greens. This recipe on the other hand uses my old faithful: eggplant. Instead of experimenting with the main ingredient, I decided to experiment with different spices. Everything turned out perfectly plus the recipe came together in record time, making it perfect for crazy weekday nights.
1 lb eggplant, cubed
2 tbsp EVOO
1 tsp cumin
1 tsp smoked paprika
1/2 tbsp paprika
1 tsp oregano
1/3 cup feta cheese
2 roma tomatoes, chopped
1 cup couscous
- Press the cubed eggplant between two chopping boards/plates for 20minutes, then press dry.
- Heat the olive oil in a large saute pan over medium heat. Add the cumin and toast for a minute before adding the remaining spices. Cook for an additional minute, stirring frequently to prevent burning. Add the eggplant and cook for 10 minutes, until the eggplant is soft. Stir as needed to prevent the eggplant from sticking.
- Meanwhile cook the couscous per instructions. Then set aside Toss with the cooked eggplant and then top with the crumbled feta cheese and chopped tomatoes.
I am keeping my fingers crossed that I’ll be able to work on a few more recipes before next weekend…
Also a very happy first birthday to my favorite nephew!