|2 servings||calories per servings 539||protein serving 15 g||carbs per serving 77 g||total fat per serving 55 g|
Sumac is one of those flavors that defies easy description. The eastern Mediterranean spice is both savory and sweet. It also packs a heady floral aroma. When you combine that with a little heat, garlic and cheese to top the broiled eggplant it makes for an incredible flavor. We recommend eating this dish as soon as it is finished cooking, so that the eggplant has perfect texture and juiciness.
|Nutrition Facts||/ Per Serving|
|Total Fat||55 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||21 g|
|Total Carbohydrates||77 g|
|Dietary Fiber||6 g|
Please read entire recipe before beginning.
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.
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.
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.
While eggplant is cooking, in a small bowl combine sumac spice blend, Parmesan and olive oil.
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.
When the couscous has cooked, add the lemon zest and juice, parsley and butter, and stir to combine and melt the butter.
Serve eggplant steaks with couscous, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...