BY SURAJIT BANERJEE
EXECUTIVE CHEF |MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS :
- Eggplant- 250 gms
- Kosher salt- 2 gms
- Button Mushroom- 100 gms
- Coriander- 5 gms
- Paprika- 5 gms
- Cinnamon- 5 gms
- tomato- 15 gms
- Spring onion- 15 gms
- Parsley- 10 gms
- Turmeric- 10 gms
- Mustard oil- 0.015 lt
- Capsicum- 50 gms
- Basil- 250 gms
- Lettuce- 50 gms
- Cherry Tomato- 15 gms
- Black Olive- 20 gms
- Black Pepper- 2 gms
- Evoo- 0.015 lt
Nutritional Information :
Per serving: 245 calories; 12.8g total fat (6.0g saturated, 0.9g polyunsaturated, 5.1g monounsaturated); 854.2mg sodium; 22.4mg cholesterol; 19.3g carbohydrate; 5.4g fiber; 8.3g sugars; 15.6g protein; 565.3mg potassium.
METHOD :
Cut eggplant in half breastwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to “sweat.” Pat dry with a paper towel. In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).Brush the flesh with extra virgin olive oil. Set aside about 1 teaspoon of the spice mixture and use the rest to season the eggplant . Grill eggplant halves, flesh side up,until the eggplant flesh is nice and tender.while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. add small diced mushroom Fluff thesauted mushroom with a fork and season with a dash of salt and the 1 teaspoon of spice mixture chopped tomatoes, green onions, and parsley. Toss to combine.Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in.
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