Berinjela recheada à moda mediterrânea (vegetariana)

Ingredientes

• 2 Italian eggplants (see notes below)
• Olive oil
• Salt and pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Pomegranate seeds, to taste
• 3 cloves garlic, minced
• 1 small shallot, finely diced (or 1 small yellow onion)
• 1/4 cup golden raisins
• 1 cup vegetable broth or water
• 1 cup dry Moroccan couscous (not pearl/Israeli couscous)
• 1 roma tomato (diced)
• 1 cup canned chickpeas (drained)
• 3 tablespoons finely chopped parsley (plus more for topping)
• 1/4 cup crumbled feta cheese (plus more for topping)
• 1/2 cup tahini paste
• 2 tablespoons freshly squeezed lemon juice (or to taste)
• Water to thin out sauce, as needed

Modo de preparo

1. 1

   --- Roast the eggplant ---

2. 2

   Preheat oven to 425 degrees F.

3. 3

   Cut eggplants lengthwise, from top to bottom. No need to remove the stem or peel. Lay them on a large sheet pan, flat side up. Season with Kosher salt (about ¼ teaspoon on each flat surface). Let the eggplant “sweat” for 20 minutes. Note: Salting the eggplant draws out excess moisture (so it’s not soggy), seasons the interior of the eggplant, and removes any bitterness from the seeds.

4. 4

   Spice mixture: In a small bowl, combine paprika, cumin, and coriander. Set aside.

5. 5

   Pat dry the surface of the eggplant with paper towel. Drizzle with some olive oil, and rub the eggplant with half of the spice mixture (reserve the other half for later). Roast for 35-40 minutes, until tender and caramelized on top.

6. 6

   --- Make filling and tahini sauce ---

7. 7

   Meanwhile, in a medium pot, heat about 2 tablespoons of oil over medium-high heat. Saute garlic and shallots until fragrant, about 2 minutes. Stir in the raisins, and add 1 cup of vegetable broth (or water) and bring to a boil. Add the couscous, stir, and cover tightly with a lid. Turn off heat, and let it sit for 5-6 minutes. Then, fluff with a fork.

8. 8

   Transfer the cooked couscous to a large bowl. Mix in the tomatoes, chickpeas, parsley, feta cheese, and the remaining spice mixture. Season with salt and pepper to taste. If desired, add a few drizzles of olive oil.

9. 9

   Make tahini sauce: combine all tahini sauce ingredients and shake until well-combined, adding water as needed to thin out the dressing to taste. Season with salt to taste.

10. 10

    --- Assemble the stuffed eggplant ---

11. 11

    Let the roasted eggplant cool slightly and transfer to a serving platter. Press down the flesh of the roasted eggplant with a spoon to make room for the filling. Stuff with the couscous mixture evenly. Top with pomegranate seeds, crumbled feta, and parsley. Drizzle tahini sauce over. Enjoy warm or at room temperature!