Israeli couscous or fregola are nothing else than pasta that have one thing in mind, ‘let me have sauce’! And sauce there is, with middle eastern as well as Asian flavours, there is no way of getting this wrong.
Next day is even better!
Israeli Couscous with Eggplants
Have a look below at the full recipe. Don’t forget, you can always print it.
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Israeli Couscous with Eggplants
Servings: 6 People
Ingredients
- 500g Israeli Couscous , or Fregola pasta
- 6 Eggplants , halved and then cubed, about 2.5cm chunks
- 1 cup Cherry Tomatoes , halved
- 1 tbsp Asian Pepper Paste
- 3 medium white Onions , halved and then thinly sliced
- 2 cloves Garlic , minced with a garlic presser tool
- 90ml EVOO , extra virgin olive oil
- 1 tbsp Zaatar
- 750ml Water , warm
- 1½ tsp Sea Salt
For the Yoghurt Sauce
- 300g Strained Yoghurt
- 40ml Fresh Milk
- 2 Preserved Lemons , minced
- 1 tbsp Sumac , plus more for sprinkling
- ½ tsp Sea Salt
- ¼ tsp freshly ground Black Pepper
- ¼ tsp freshly ground Black Pepper
Instructions
- Turn on the oven to 190°C, air circulation and rack placed in the middle of the oven.
- We start by making the yoghurt sauce by mixing in a glass bowl the yoghurt along with the milk, lemons sumac, salt and pepper. Keep aside.
- Take a large bowl and mix in it half of the oil, half the salt and pepper and then toss in the cut eggplants. Toss couple of times and then place on an oven proof dish lined with parchment paper. Place in the oven cooking for 45’ until soft and slightly charred, while tossing halfway into the cooking process. Keep aside.
- Use a large pot over medium heat and add the remaining oil. Wait for a minute or two to heat-up and then toss in the onions sauteing for 5-6’ until caramelized and slightly browned. During the last minute add the garlic and the zaatar sauteing for a minute and until fragrant. Then add the pepper paste and continue sauteing for another minute and finally toss in the halved cherry tomatoes. Toss for a couple of minutes and with the use of the back of a wooden spoon break and mash the tomatoes.
- Add the water along with the remaining salt and pepper, increase the heat and Bring to a boil. Cover with a lid, reduce the heat and cook for 10’. Then add the Israeli couscous and cook for 10’ (as per package instructions). With the lid on. Remove from the heat and allow for the water to be fully absorbed. If necessary, add a towel in-between the pot and its lid.
- Serve in a large flat dish, top with the eggplants and spoon all-over the yoghurt sauce. If you like, sprinkle some more of the sumac.
