Eggstatic about eggplant

I am currently obsessed with eggplant--the veggie and the color. I know, it seems strange. Some people crave a beautiful pair of shoes, but for me (right now) it's all about eggplant.

Up until 2 weeks ago I'd never actually eaten an eggplant. Never. However, in my newly identified eggplant craving I have experimented with an eggplant recipe that was delicious.

Test out this recipe and you may find that you, too, are eggstatic for eggplant.


Eggplant and couscous

Ingredients:

1 eggplant
1/2 cup couscous (whole wheat is better and more delicious)
Olive Oil
1 garlic clove
2 tablespoons slivered almonds
Tumeric (dash or 2)
Chili powder (dash or 2)
2 scallions, chopped
1 carrot, diced finely
3-4 baby bella mushrooms, chopped
2 tbsp raisins
1-2 tbsp chopped fresh cilantro

1. Cut the eggplant in half lengthwise and scoop out the "flesh" with a spoon. Chop it up and set aside.

2. Make the couscous by following the instructions on the back of the box.

3. Heat the olive oil in a pan. Add the garlic, almonds, tumeric, chili powder, scallions, carrot, mushrooms and raisins. Cook for 2-3 minutes.

4. Add the eggplant and cook for another 2-3 minutes. Add the cilantro and mix well.

5. Remove from the heat and mix together with the couscous.

6. Serve with a green salad. Tastes delicious!

Be well and show a little gratitude for that eggplant before you take your first bite.