Something struck me about this Moroccan-inspired eggplant recipe, but I wasn't sure what it was. I knew I wanted to eat it but I didn't know why. When I tasted it, though, it all made sense! It was delicious. I was skeptical, especially because instead of amounts of seasoning it's "go with what smells good," but it turned out good.
This is made of several components: roasted eggplant cubes, roasted chickpeas (roasted separately from the eggplant), couscous, and a dressing with white balsamic and cilantro. The spices (cumin and cinnamon) are key. I left out the golden raisins, because I didn't see them at the store, and I also hate raisins, but when I made it a second time I added some currants - yum! I also left out the chickpeas the second time around, as we didn't really like them. They did not get crunchy at all! So sad. Luckily it's just as delicious without them, and the leftovers are fantastic too. This would still be fine at room temperature so it could make a great picnic food or packed in a lunch.
No comments:
Post a Comment