Arabic aubergine & walnuts with couscous
|2 whole||Aubergines, peeled, if desired and cut into cubes|
|1 head||Cauliflower, cored and broken into 4 chunks|
|75 ml||Vegetable stock|
|1 tsp||Extra virgin olive oil|
|1 medium||Brown onion, thinly sliced|
|3 cloves||Garlic, finely chopped|
|175 g||Chopped walnuts|
|1 tsp||Freshly ground black pepper|
|1 tsp||Ground cinnamon|
|¼ tsp||Sumac powder|
|1 Tbsp||Tomato paste|
|1 Tbsp||Maille Dijon Mustard|
|175 g||Cherry tomatoes|
|225 ml||Water, mixed with Maille Red Wine Vinegar|
|3 Tbsp||Lemons, juice|
1. Preheat oven to 180°C. Spray 2 ½ sheet pans (50cm x 31cm) with no-stick cooking spray; set aside.
2. Arrange aubergine in single layer on 1 prepared pan. Bake until aubergine is tender and golden, about 50 minutes.
3. Grate cauliflower using box grater or food processor into couscous-size pieces. Arrange in single layer on other prepared pan. Bake until lightly golden, about 35 minutes. Turn into medium bowl. Add stock and, if desired, ground nutmeg. Mash lightly; set aside.
4. Heat olive oil in large skillet and cook onion and garlic over medium heat, stirring frequently, until onion is almost tender, about 5 minutes. Stir in walnuts, spices and tomato paste. Cook, stirring frequently, 1 minute. Stir in cherry tomatoes, Maille Dijon Mustard water and lemon juice. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until sauce is thickened, about 20 minutes. Stir in additional water if sauce is too thick. Stir in aubergine. Season to taste, stirring in a little honey or sugar if needed.
Also delicious served over hot cooked polenta, quinoa, rice or pasta.
Serve warm eggplant mixture over cauliflower couscous. Garnish with chopped parsley or mint.
Find more delicious recipes from Maille here.