Israeli Couscous, Eggplant and Tomato Gratin
- 1 1/2 pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about 1/3 inch thick
- Salt to taste
- 3 tablespoons extra- virgin olive oil (andplus additional for oiling the foil and baking dish)
- 2 cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain.
- 2 cups fresh tomato sauce or marinara sauce made from canned tomatoes
- 2 ounces Parmesan cheese, grated (1/2 cup, tightly packed)
- Torn or slivered basil leaves for garnish
- Preheat oven to 450 degrees.
- Line a baking sheet with foil and coat foil generously with olive oil.
- Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil.
- Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches).
- Place in oven and roast for 15 minutes.
- Eggplant will look dry on surface but should be soft when pierced with a knife.
- Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet.
- Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time).
- Turn oven down to 375 degrees.
- Oil a 2-quart gratin or baking dish with olive oil.
- Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce.
- Spoon into baking dish in an even layer.
- Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly.
- Cover with remaining tomato sauce and sprinkle on Parmesan cheese.
- Drizzle on remaining tablespoon of olive oil.
- Place in oven and bake 30 minutes, until browned and bubbling.
- Allow to sit for at least 10 minutes before serving.
- Sprinkle with torn or slivered basil leaves just before serving.
eggplant, salt, extra virgin olive oil, couscous, tomato sauce, parmesan cheese, basil
Taken from cooking.nytimes.com/recipes/1016786 (may not work)