Best 7 Aubergine And Mushroom Couscous Recipes

INCREDIBLE SICILIAN AUBERGINE STEW WITH COUSCOUS

Steps:

• Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
• Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
• While that's ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
• When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes - if the aubergine gets too dry, add a little more oil to the pan.
• Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
• When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
• Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
• Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
• Use a fork to fluff up the couscous and stir through half the chopped parsley.
• Season the stew to taste, then drizzle with extra virgin olive oil.
• Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

AUBERGINE COUSCOUS SALAD

Steps:

• Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
• Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat's cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

AUBERGINE AND MUSHROOM COUSCOUS

Steps:

• In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
• In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
• In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
• Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
• NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
• Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.

QUICK MUSHROOMS, AUBERGINES & PEPPERS

Steps:

• Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don't peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.

AUBERGINES FILLED WITH SPINACH & MUSHROOMS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
• Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
• Meanwhile, heat remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the aubergine flesh to the pan and fry for a few mins, add the mushrooms, then cook for about 5 mins until browned and tender. Add the spinach and cook for 3-4 mins until wilted, stirring frequently.
• Remove the pan from the heat and stir in the cheese, fromage frais and seasoning to taste.
• In a bowl, mix together the breadcrumbs, lemon zest, pine nuts, parsley and seasoning.
• Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

COUSCOUS WITH EGGPLANT

Steps:

• Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
• Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
• Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.