Baked Eggplant with Couscous and Yogurt


I guess all jobs are like this to some extent, but teaching really seems to be one with big ups and downs. On Tuesday I felt like the a totally awesome teacher. The activity went well, the kids were into it, and they all really seemed to get the concept (chemical and physical properties of matter). Yesterday was a different story. There was way too much drama (with 13 year olds, I guess that’s not really a surprise), a bunch of kids didn’t turn in their homework, and I just felt off all day.

It’s been that way in the kitchen lately, too. Some things come out better than expected, and others are flops. I’m trying to make more original recipes, but it doesn’t always work out very well. This beet salad was actually pretty awesome (roasted beets, toasted pistachios, goat cheese, orange zest)…

but a couple other things I tried this week were pretty lame. Fortunately there are still a million recipes on my to-try list, so I have somewhere to turn when I’m feeling less than inspired.

This kind of turned out to be more of a project meal than I planned for, so it’s a good thing I made it on a lazy Sunday (well, it was lazy after my 9.5 mile run…) The original recipe comes from Yotam Ottolenghi, who shares with Heidi Swanson the honorable distinction of being my food idol. I used whole wheat couscous instead of bulgur, and added chickpeas for some extra protein. My preserved lemons won’t be ready for a few more weeks, so I skipped that part. In the end, though, it was worth the hour or so it took to but this all together. Plus, we had leftovers for lunches the next day, which is always a huge win!

[amd-zlrecipe-recipe:41]
(adapted from Bon Appetit)

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4 Responses to “Baked Eggplant with Couscous and Yogurt”


  1. 1 Megan (Running Foodie) January 26, 2012 at 6:40 am

    Bummer! I had a really horrible teaching day on Wednesday too. Sometimes it is SO great… but sometimes it is the worst!

  2. 2 Kelsey January 26, 2012 at 11:12 am

    LOVE the recipe. You know I love me some Ottolenghi.

    Sorry you had on off teaching day. I hope things get back on track soon!

  3. 3 Kate January 27, 2012 at 2:19 am

    So very Mediterranean!

  4. 4 Elizabeth January 30, 2012 at 1:18 pm

    I made this last night for some friends, and it has turned an eggplant doubter into an eggplant lover!

    Eggplants are expensive here, so dinner party vegetables mostly (and I’ve had no luck growing them), but I think I will be having to invite people around more often…

    Oh, and I didn’t have cumin, so I put in some sumac, and I used smoked paprika. Delicious!


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