Roasted Eggplants with Lemon Chickpea Couscous, Toasted Fennel, and Red Pepper Caper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Halve the eggplants lengthwise and score the flesh in a crisscross pattern without piercing the skin. Brush them with 2 tbsp / 30 ml olive oil and season with 1 tsp / 5 g salt, black pepper, and 1 tsp / 2 g smoked paprika.

3. 3

   Place the eggplants cut side up on one side of the tray. On the other side, spread the fennel with 1 tbsp / 15 ml olive oil, 1/2 tsp / 2 g salt, the ground cumin, and 1 whole garlic clove. Toss well.

4. 4

   Wrap the remaining 2 garlic cloves in a small piece of parchment or tuck them between the fennel so they roast without burning. Roast everything for 30 to 35 minutes at 220 °C / 425 °F, stirring the fennel halfway through, until the eggplants are very tender and the fennel is browned at the edges.

5. 5

   Meanwhile, place the chickpea couscous in a heatproof bowl with the lemon zest, 1/2 tsp / 1 g smoked paprika, and 1/4 tsp / 1 g salt. Pour in the hot water, cover, and let sit for 8 minutes. Then fluff with a fork.

6. 6

   Add 1 tbsp / 15 ml olive oil, 1 tbsp / 15 ml lemon juice, the minced garlic, half of the parsley, and the roasted fennel to the couscous once it comes out of the oven. Mix and adjust seasoning.

7. 7

   For the sauce, blend the roasted red peppers with the capers, the 2 roasted garlic cloves, 1 tbsp / 15 ml olive oil, 1 tbsp / 15 ml lemon juice, the maple syrup, and 1/4 tsp / 1 g salt until smooth.

8. 8

   If you want the sauce warm, transfer it to a small saucepan and heat for 2 to 3 minutes over low heat without boiling.

9. 9

   To serve, spoon the chickpea couscous onto plates, top with the roasted eggplant halves, and finish with the red pepper caper sauce. Sprinkle with the remaining parsley and a little extra lemon zest if desired.