Roasted Eggplant Rings with Lemon White Bean Cream, Spiced Couscous Pearls, and Minted Pistachios

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Arrange the eggplant slices on a lined baking sheet. Toss them with 30 ml (2 tbsp) olive oil, 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp ground cumin, and black pepper. Roast for 30 to 35 minutes, turning halfway through, until golden and tender.

2. 2

   2. While the eggplant roasts, make the bean cream. In a small skillet over medium heat, warm 15 ml (1 tbsp) olive oil. Add the chopped garlic and cook for 30 to 45 seconds, without letting it brown too much. Add the white beans, lemon zest, 30 ml (2 tbsp) lemon juice, 1/2 tsp salt, the remaining 1 tsp smoked paprika, and the remaining 1/2 tsp ground cumin. Cook for 2 minutes.

3. 3

   3. Transfer the bean mixture to a blender or food processor with 60 ml (1/4 cup) water and blend until smooth. If you want a looser texture, add a little more water. Taste and adjust salt if needed.

4. 4

   4. Place the couscous in a heatproof bowl with the ground cinnamon and a pinch of salt. Pour the hot vegetable broth over it, cover the bowl, and let it stand for 5 minutes. Then fluff with a fork and fold in the chopped fresh parsley.

5. 5

   5. In a clean skillet over medium-low heat, toast the pistachios for 2 minutes, stirring. Add the maple syrup and cook 30 seconds more, until lightly glossy. Remove from the heat and toss with the chopped fresh mint.

6. 6

   6. To serve, spread a layer of bean cream onto each plate. Set the roasted eggplant rings on top, spoon the spiced couscous around them, and finish with pomegranate seeds and the minted pistachios over the top.

7. 7

   7. Serve immediately while warm, so you get the contrast between the golden eggplant, the citrusy cream, and the crunchy pistachio-pomegranate finish.