Eggplant Curry Couscous

One-sentence Review: There were no leftovers.

Don’t let the long ingredient list throw you. This is super easy and pretty cheap.  Veganize by using vegan mayo & soy yogurt (I think.  I’ve never done so, with my soy allergy, so do so at your own risk).  De-glutenize by subbing rice or quinoa for the couscous. 

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1 medium eggplant (about 1lb)
1 1/2 tsp kosher salt
2 t paprika
1/2 t black pepper
1 small onion, diced
3 T total combined oils (I use corn & olive for good flavor with a higher smoke point)
1 c plain yogurt
1/3 c mayonnaise
1 t curry powder
1 t powdered ginger
1 1/2 c water
1 c dry couscous

Peel and cut eggplant into 1″ cubes. Sprinkle with 1 t salt and place in a colander. Let drain 10 minutes, then rinse with cold water & squeeze dry. Sprinkle with paprika & pepper and set aside.

Brown onion in 1 T oil and mix in a bowl with yogurt, mayonnaise, curry & ginger powders. Set aside.

Bring water to a boil, then stir in couscous. Let sit covered while you sautée eggplant in remaining oil over medium-high heat until browned and very soft. Stir in all but 1/4 c of the yogurt mixture. Keep on the heat for another 2-3 minutes until heated through, then remove from the heat. Stir in couscous, then stir in remaining yogurt sauce just before serving.

About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. In December 2020, look for her next book: The Broken Grown-Ups Guide to Joyful Family Life (Our Sunday Visitor), a book about parenting spirituality for survivors of family abuse and dysfunction. Find out more at erinmccolecupp.com .

4 Responses to Eggplant Curry Couscous

  1. Got my attention! I love eggplant and have quinoa to use up. Thanks Erin.

  2. Pingback: T-minus 5 days: The Lent 2012 Schedule « Mrs. Mackerelsnapper, OP

  3. Pingback: Lent 2013 Challenge Day 33: Curried Rice by the Dashboard Light | Mrs. Mackerelsnapper, OP

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