Moroccan Bowl with Fried Eggplant
This bowl bursts with flavor thanks to the herbs and spices of Morocco, all perfect matches for summer veggies.
Servings
Produce
Garlic
2 1 Clove
Onion
1/2 0.25 Whole
Bell peppers
1 0.5 Whole
Carrot
6 3 oz
Cherry Tomato
3 1.5 oz
Cucumber
1 0.5 Whole
Mint
.5 0.25 oz
Eggplant
1 0.5 Whole
Lettuce mix
2 1 oz
Protein & more
Almonds, whole
1 0.5 oz
Golden Raisins
1 0.5 oz
Panko
1 0.5 cup
Couscous
1 0.5 cup
Pantry items
Sea salt
To Taste
Olive oil
2 1 tablespoon
Spice mix
Cumin powder
1.5 0.75 teaspoon
Coriander powder
1/2 0.25 teaspoon
Smoked paprika
1 0.5 teaspoon
Garlic powder
1 0.5 teaspoon
Moroccan Golden Vinaigrette
Olive oil
1/4 0.125 cup
Apple cider vinegar
3 1.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Ground Tumeric
1/3 0.165 teaspoon
Coriander powder
1/3 0.165 teaspoon
Garlic powder
1/2 0.25 teaspoon
Sea salt
To Taste
Black pepper
To Taste
Prep ahead (optional)
a. Peel cucumber as desired; scoop out seeds and ¼” dice. b. Trim bell pepper stem and seeds, then ¼” dice. c. ¼” dice onion. d. Peel and grate carrots. e. Chop spring mix bite-sized. f. Cut eggplant into ½”-thick slices. g. Slice cherry tomatoes in half. h. Mince garlic and mint leaves.
Instructions
1
Cook couscous:
a. In a medium saucepan over medium-high heat, add 1 tsp olive oil. Add garlic (mince), onion (¼” dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add couscous and stir to coat in oil. Cook until lightly toasted, about 2 minutes.
c. Add 1½ cups water (¾ cup for 2-person portion) and bring to a simmer. Simmer uncovered for about 10 minutes or until couscous is tender. Fluff with a fork and set aside.
2
Prep and assemble salad:
a. In a medium bowl, add carrots (peel & grate), green bell pepper (trim end & seeds, ¼” dice), cucumber (peel as desired, scoop out seeds, ¼” dice), cherry tomatoes (slice in half), lettuce mix (chop bite-sized), and mint (mince leaves).
b. Add sliced almonds, golden raisins, and golden vinaigrette. Toss to combine.
3
Cook eggplant:
a. In a small bowl, stir Moroccan spice mix into panko. In a second small bowl, mix 3 tbsp cornstarch with ½ cup water to make a slurry. Season eggplant (½”-thick slices) with ½ tsp salt.
b. Dip each eggplant slice in cornstarch slurry, knocking off excess, then dip into seasoned panko and coat fully. Set slices aside on paper towels to dry slightly, about 2-3 minutes.
c. Meanwhile, add 1-2 tbsp olive oil to a medium sauté pan over medium-high heat. When oil is hot but not smoking add crusted eggplant slices, being sure not to overcrowd the pan. Cook until golden and crispy, about 2 minutes. Flip and cook another 2-3 minutes, or until golden. Thicker slices may require a longer cook time.
4
Serve:
a. In a bowl or plate, add couscous with carrot salad alongside. Top with fried eggplant slices or serve them alongside. Enjoy.
Chef's notes
The recipe calls for adding raisins to the carrot salad. They also make a delicious addition to the couscous. Put them in when the water boils, which will allow them to puff and soften.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX