Here is another eggplant recipe.
The buggers won’t stop growing.
It’s called Moroccan Eggplant with Couscous and it’s from Leanne Kitchen’s book, Grower’s Market: Cooking with Seasonal Produce.
Leanne Kitchen isn’t a celebrity chef but she should be because (a) look at her surname!!! and (b) look at her surname!!!
See all those bits of pink post-it notes sticking out the top?
They mark all the things I want to make.
So far I’ve only cooked one, even though I’ve had the book since 2006.
That’s not Leanne’s fault, it’s because my middle name is Procrastination.
Moroccan Eggplant with Couscous is really nice with lamb chops that have been grilled or barbecued.
Unfortunately, it’s unlikely you’ll eat lamb chops until you’ve moved out of home because the thought of cooking baby sheep makes your mother hysterical.
When she was seven and realised what she was putting in her mouth, she became a vegetarian for almost a year.
It was a difficult period in our lives because she didn’t like vegetables.
You can imagine my relief when she was lured back to the dark side by a bacon sandwich and a Rainbow Brite doll.
Here is a picture of Rainbow Brite in case she’s extinct by the time you grow up.
Rainbow’s best friend was called Twink and she had a white horse called Starlite who had a rainbow mane.
It was round about this time your Mum decided she didn’t want to be called Kate any more; she wanted to be called Allora.
So we called her Allora.
“Allora! Dinner’s ready!”
“Allora! Time for bed!”
When you’re making Moroccan Eggplant with Couscous, it turns into bowl city but it’s well worth it because it tastes so good.
The original recipe contains cloves, which I hate because they always make me think of that scene in Marathon Man where Laurence Olivier is drilling into the roots of Dustin Hoffman’s teeth.
Feel free to add a pinch of powdered cloves if such things don’t bother you.
MOROCCAN EGGPLANT WITH COUSCOUS
1 cup instant couscous
1½ cups boiling water
1 onion, chopped small
1 clove garlic, crushed
1 big eggplant or the equivalent in mini skinny ones
3 tsp ground cumin
¼ tsp ground cinnamon
1 tsp paprika
½ tsp salt
big knob of butter
small bunch parsley, chopped
Put the couscous into a large bowl and pour over the boiling water. Let it stand for 10 minutes then fluff it up with a fork and put to one side.
Grab a frying pan that’s big enough to eventually hold all the couscous and veggies.
Put it over medium-low heat, add a little olive oil and cook the onion for about 10 minutes until it’s golden brown.
A couple of minutes before the end of cooking time, add the garlic and cook, stirring, just until the garlic is fragrant.
Scrape the onion and garlic into a bowl and put to one side.
While the onion’s cooking, cut the eggplant into 2cm chunks, leaving the skin on, and put into a big bowl.
In a small bowl (what did I tell you?), mix together the cumin, cinnamon, paprika and salt.
Shake this over the eggplant and mix everything thoroughly so the eggplant chunks are coated with the spice mixture.
Cover the bottom of the frying pan with olive oil – about half a centimetre deep – and cook the spiced eggplant over medium heat, turning it occasionally, for 25 minutes.
Scrape the eggplant into the bowl that’s holding the fried onion and garlic.
Melt the knob of butter in the frying pan over medium heat and tip in the couscous.
Cook it for a couple of minutes, stirring, then tip in the eggplant, onions and garlic and stir everything around for a few more minutes until hot.
Serve with chopped parsley scattered over the top.