Roasted Eggplants with Saffron Pearl Couscous, Mint Yogurt and Spiced Almonds

Name: Roasted Eggplants with Saffron Pearl Couscous, Mint Yogurt and Spiced Almonds
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 1.5 lb medium eggplants; 1 cup pearl couscous; 1 small / 1 cup diced yellow onion; 3 cloves garlic; 4 tbsp olive oil; 1 1/2 tsp ground cumin; 1 tsp smoked paprika; 1/4 tsp ground cinnamon; 1 generous pinch saffron threads; 2 cups vegetable broth; 3/4 cup plain Greek yogurt; 1/4 cup loosely packed fresh mint; 1 lemon; 1/3 cup sliced almonds; 1 tbsp honey; 1/4 cup golden raisins; 1/4 cup chopped fresh parsley; 1 1/2 tsp salt; 3/4 tsp black pepper

An original vegetarian recipe featuring oven-roasted eggplant halves served over saffron-scented pearl couscous with onion, topped with mint yogurt, spiced toasted almonds, and a bright touch of lemon.

25 minPrep

40 minCook

65 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

2 approx. 700 g medium eggplants (cut a lo largo)
180 g pearl couscous (also llamado israelí)
120 g yellow onion (chopped fina)
3 cloves garlic (2 chopped and 1 grated)
60 ml olive oil (divided)
4 g ground cumin (divided)
3 g smoked paprika (divided)
1 g ground cinnamon (for the almendras)
0.25 g saffron threads (infusionadas)
480 ml vegetable broth (hot)
180 g plain Greek yogurt (whole or semidescremado)
10 g fresh mint (chopped fina)
1 unit lemon (zest and 2 tbsp of juice)
40 g sliced almonds (for tostar)
15 ml honey (for glasear lightly the almendras)
35 g golden raisins (optional pero recomendadas)
12 g fresh parsley (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

466 kcal

Calories

12 g

Protein

47 g

Carbs

26 g

Fat

8 g

Fiber

39 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper. Score the flesh of the eggplants in shallow diagonal cuts without piercing the skin.
2
Place the eggplants on the tray and rub them with 2 tbsp / 30 ml olive oil. Season with 1 tsp salt, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper, making sure the seasoning gets into the cuts.
3
Roast the eggplants for 30 to 35 minutes at 220 °C / 425 °F, until deeply golden and tender inside.
4
Meanwhile, mix the Greek yogurt with the mint, grated garlic clove, zest of half the lemon, 1 tbsp / 15 ml lemon juice, and a pinch of salt. Chill until needed.
5
Heat 1 tbsp / 15 ml olive oil in a saucepan over medium heat. Add the onion and 2 chopped garlic cloves and cook for 4 to 5 minutes until softened. Add the pearl couscous, saffron threads, golden raisins, 1/2 tsp cumin, 1/2 tsp smoked paprika, and stir for 1 minute.
6
Pour in the hot vegetable broth, add 1/2 tsp salt, and bring to a boil. Lower the heat, cover partially, and cook for 10 to 12 minutes until the couscous is tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes.
7
In a small skillet, toast the sliced almonds over medium-low heat for 2 minutes. Add the honey, cinnamon, the remaining 1 tsp / 5 ml olive oil, a pinch of salt, and a little black pepper. Cook 1 minute more, stirring, until glossy and fragrant. Transfer to a plate to cool so they do not clump.
8
Fluff the couscous with a fork and mix in the parsley, remaining lemon zest, and 1 tbsp / 15 ml lemon juice. Taste and adjust with more salt or black pepper if needed.
9
Spoon the pearl couscous onto each plate, top with a roasted eggplant half, add dollops of mint yogurt, and finish with the spiced almonds over the top.
10
If desired, drizzle with any flavorful olive oil left on the tray just before serving for extra richness.

Chef tips

For the best texture, do not overcook the pearl couscous; it should be tender yet separate. Salt the eggplants right before roasting so they brown well without losing too much moisture too early.

Substitutions

You can swap the almonds for walnuts or pistachios if you do not need to avoid other tree nuts. Greek yogurt can be replaced with thick plain yogurt. If you do not have saffron, use an extra pinch of smoked paprika and lemon zest, though the flavor profile will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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