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About the Dish

  • Globe Eggplant

    Globe Eggplant

  • Shallot

    Shallot

  • Israeli Couscous

    Israeli Couscous

  • PeachDish Salt

    PeachDish Salt

  • Sumac

    Sumac

  • Parmesan Cheese

    Parmesan Cheese

  • Lemon

    Lemon

  • Parsley

    Parsley

  • Butter

    Butter

METHOD

1
Please read entire recipe before beginning.
2
Cut eggplant into 1-inch slices. Sprinkle all cut sides with a total 1 teaspoon kosher salt, and place in a single layer on a baking pan. Let the eggplant sweat.
3
Place cooking oil, garlic, and shallot in a small saucepan with a lid, and put on medium heat 2-3 minutes. Add 1 1/4 cups water, couscous and PeachDish salt, and bring to a simmer. Turn heat down to low, cover and cook 6-7 minutes, or until liquid is absorbed.
4
Use a paper towel to remove any moisture that has formed on the eggplant and the baking pan. Place under broiler 4 minutes. Flip eggplant slices, and broil 3-4 minutes more.
5
While eggplant is cooking, in a small bowl combine sumac spice blend, Parmesan and olive oil.
6
Remove eggplant from oven, flip eggplant slices again, and use a small spoon to coat the first side of each piece with Parmesan mixture. Return to the oven and cook 2-4 minutes more, until the cheese mixture is toasted and slightly melted. Leave the oven door open and watch closely while you brown the cheese, so the eggplant steaks do not burn.
7
When the couscous has cooked, add the lemon zest and juice, parsley and butter, and stir to combine and melt the butter.
8
Serve eggplant steaks with couscous, and enjoy!