Aubergine Eggplant & Walnuts with Couscous

Name: Aubergine Eggplant & Walnuts with Couscous
Cuisine: Middle Eastern
Ingredients: 2 medium aubergine (about 907g), peeled, if desired, and cut into cubes; 3 tbsp. Maille Walnut Oil; 1 large head cauliflower, cored and broken into 4 chunks; 75ml vegetable stock, heated to boiling; 1 tbsp. Maille Extra Virgin Olive Oil; 1 medium onion, thinly sliced; 3 cloves garlic, finely chopped; 175g coarsely chopped walnuts (about 170g); 1 ½ tsp. ground allspice; 1 tsp. salt; 1 tsp. freshly ground black pepper; 1 tsp. ground cinnamon; ½ tsp. sumac or grated lemon peel (optional); 1 tbsp. tomato paste; 175g cherry tomatoes; 225ml water, stock OR water mixed with dry red wine; Juice of 1 lemon (about 3 tbsp.)

Instructions

A colorful vegetarian adventure that melds subtle Middle Eastern spices and oils into an exotic dish with which to charm your guests. Ingredients 2 medium aubergine (about 907g), peeled, if desired, and cut into cubes 3 tbsp. Maille Walnut Oil 1 large head cauliflower, cored and broken into 4 chunks 75ml vegetable sto

Updated at: Sat, 23 Nov 2024 11:52:51 GMT