Family Pearl Couscous Bake with Cumin Beef, Roasted Eggplant and Cheesy Yogurt Cloud

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan, toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

2. 2

   While the eggplant roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up, until no longer pink. Add the ground cumin, sweet paprika, dried oregano, ground cinnamon, 3/4 teaspoon salt, and the remaining black pepper. Stir well so the beef is evenly seasoned.

4. 4

   Stir in the crushed tomatoes and cook for 5 minutes over medium heat so the sauce thickens slightly. Add the spinach and cook for 1 to 2 minutes until wilted. Remove from the heat.

5. 5

   In a medium saucepan, bring the beef broth or water to a boil. Add the pearl couscous and 1/4 teaspoon salt. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender and most of the liquid has been absorbed. Turn off the heat.

6. 6

   In a bowl, mix the plain whole-milk yogurt, egg, 100 g / 3 1/2 oz of the shredded mozzarella, and half of the grated Parmesan until you have a thick cream.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. In a large baking dish, combine the cooked pearl couscous with the beef mixture and the roasted eggplant. Spread evenly.

8. 8

   Spoon the yogurt-cheese mixture over the top to create a cloud-like layer. Finish with the remaining shredded mozzarella and grated Parmesan.

9. 9

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the top is bubbling and golden in spots. Let rest for 10 minutes before serving so the bake sets properly.