Eggplant and walnuts with couscous
Eggplant and walnuts with couscous
Calories
732.99kcal (2 serving)
Total Fat
37.18g (2 serving)
Saturated Fat
5.38g (2 serving)
Trans Fat
0.0g (2 serving)
Cholesterol
0.0mg (2 serving)
Sodium
1398.9mg (2 serving)
Total Carbs
116.95g (2 serving)
Dietary Fiber
45.54g (2 serving)
Sugars
33.64g (2 serving)
Protein
21.38g (2 serving)
- 2 medium-sized eggplants about 2 lbs peeled cut into cubes
- 3 tbsp Maille® Mustard Variety Pack
- 1 large head cauliflower cored & broken into florets
- 1/3 cup vegetable stock heated to boiling
- 1 tbsp extra virgin olive oil
- 1 medium onion powder thinly sliced
- 3 cloves garlic finely chopped
- 1 1/2 cups coarsely chopped walnuts
- 1 1/2 cups ground allspice
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1/2 tsp sumac or grated lemon peel
- 1 tbsp tomato paste
- 1 cup cherry tomatoes
- 1 cup water, stock or water mixed with dry red wine
- 3 tbsp lemon juice
Directions
Print1. Preheat oven to 350°. Spray 2 ½ sheet pans (16 ½ x 12 in.) with no-stick cooking spray; set aside.
2. Combine eggplant with Maille Walnut Oil and arrange in single layer on 1 prepared pan. Bake until eggplant is tender and golden, about 50 minutes.
3. Combine eggplant with Maille Walnut Oil and arrange in single layer on 1 prepared pan. Bake until eggplant is tender and golden, about 50 minutes.
4. Heat Olive Oil in large skillet and cook onion and garlic over medium heat, stirring frequently, until onion is almost tender, about 5 minutes. Stir in walnuts, spices and tomato paste. Cook, stirring frequently, 1 minute. Stir in cherry tomatoes, water and lemon juice. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until sauce is thickened, about 20 minutes. Stir in additional water if sauce is too thick. Stir in eggplant. Season to taste, stirring in a little honey or sugar if needed.
