Moroccan Eggplant with Couscous

A great way to make eggplant so that it doesn’t end up mushy and weird.  This recipe is vegan friendly; just leave out the butter at the end.

Moroccan Eggplant with Couscous, from “The Produce Bible” by Leanne Kitchen

1 c. instant couscous
3/4 c. olive oil
1 onion, halved and sliced
1 eggplant (or two small eggplants)
3 t. ground cumin
1/4 t. ground cinnamon
1 t. paprika
1/4 t. ground cloves
1/2 t. salt
1/4 c. butter
1 handful parsley, roughly chopped

Put couscous in a large bowl and add 1 1/2 cups boiling water.  Let stand for 10 minutes, then fluff with a fork.

Onions and couscous

Heat 2 T. of olive oil in a pan and cook one onion, halved and sliced, for 8 to 10 minutes or until browned.  Remove the onion with a slotted spoon, leaving the oil in the pan.


Cut one eggplant (or two if you get the long skinny ones) into half inch slices, then into quarters, and place in a large bowl.  Combine with cumin, cinnamon, paprika, cloves, and salt, tossing so that the eggplant is coated in the spices.  Add just under 3/4 of a cup of olive oil to the oil already in the pan and cook the eggplant over medium heat, turning once, for 20 to 25 minutes or until browned.  Remove it from the pan.

Eggplant cooking

Melt 1/4 cup butter (I used half that much) in the same pan, then add the couscous and stir until warm.  Stir in the onion, eggplant, and one handful of roughly chopped fresh parsley.  The original recipe says it serves four, but my boyfriend and I polished off the whole thing in one sitting.  It also says to serve it cold, which would probably be good, but we can never wait that long and always eat it hot.

Moroccan eggplant and couscous