Knowing we were going to eat a rolled pork loin for dinner tonight, I decided to prepare a nice vegetarian meal for us last night. This was a very simple preparation focusing on the natural taste of my favorite vegetable ....aubergine aka eggplant aka brinjal.
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All the ingredients can be found in your pantry so no planning or shopping is required .
Take two big fresh aubergines and half them. Score in diamond or squares and place on a baking tray flesh side up. Baste the entire surface with a good quality olive oil, and season with Maldan or Himalayan salt.
Preheat the oven to 220 degrees Celsius ( about 450 Fahrenheit) and when ready place place aubergines in the oven and bake for 30 minutes, or until golden brown and soft through to the skin
Cut a disc of butternut, peel and dice trying to keep the small cubes the same size. Do the same with a slice of sweet potato cubing it roughly the same size as the butternut. Rinse and nuke in microwave for about 2 minutes, remove and drain any excess water.
In a pan melt a tablespoon of butter and add a pinch of salt, ONE THIRD TEASPOON each of ... ground coriander, ground cumin and turmeric. Add the cubed vegetables and saute' for at least five minutes on quite a high heat until crisp and golden. Remove from heat.
Prepare couscous in which ever way you usually would. I prepare as per instructions on box but instead of using hot water I use vegetable stock.
While the couscous is soaking prepare an oil and lemon basting for the aubergine. Juice of one lemon, pinch of salt and two tablespoons of olive oil shaken together. I am happy to report that the lemon came from a tree in our garden
Once aubergines are ready remove from oven and baste with the lemon and olive oil dressing. Top with chopped mint and crumbled cheese and preserved fig.
Toss the saute'ed vegetables and half a handful of chopped mint into the couscous. You can add roasted pine nuts to the couscous which I would have if I had any. At the last minute I decided to crush and roast some almonds to add to the couscous to add some texture ........ I learnt something ...
Almonds do not appreciate 450 degrees Fahrenheit :( :(
Serve the aubergine on top of the couscous. I plated to the side as I was not sure I would want to eat the peel.... but I did.
My ever critical better half advised that she would be extremely happy to be served that plate of food in an upmarket restaurant.... praise indeed. Do try this, cheap, simple and absolutely delicious !!
Thanks for stopping by as always.