Israeli Couscous, Eggplant and Tomato Gratin

By Martha Rose Shulman

Israeli Couscous, Eggplant and Tomato Gratin
Andrew Scrivani for The New York Times
Total Time
1 hour 30 minutes (including 30 minutes baking and 10 to 15 minutes resting after baking)
Rating
5(903)
Comments
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This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you’ve made fresh tomato sauce over the summer or you’re still getting wonderful tomatoes at the farmers’ market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don’t tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.

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Ingredients

Yield:6 servings
  • 1½pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about ⅓ inch thick
  • Salt to taste
  • 3tablespoons extra- virgin olive oil (plus additional for oiling the foil and baking dish)
  • 2cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain.
  • 2cups fresh tomato sauce or marinara sauce made from canned tomatoes
  • 2ounces Parmesan cheese, grated (½ cup, tightly packed)
  • Torn or slivered basil leaves for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

362 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 13 grams protein; 626 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.

  2. Step 2

    Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in ½ cup of the tomato sauce. Spoon into baking dish in an even layer.

  3. Step 3

    Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

Tip
  • Heat a large saucepan over medium-high heat and add 1 cup Israeli couscous. Toast the couscous, shaking the pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until the couscous is al dente; it should not be mushy and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap the strainer against the sink to drain well, then return the couscous to the pot, cover the pot with a kitchen towel, and return the lid. Let sit for 10 minutes. Measure out 2 cups and proceed with recipe.

Ratings

5 out of 5
903 user ratings
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Comments

Linda

I embellished this recipe by adding a "layer" of sautéed onion, garlic, mushrooms and fresh spinach. The marinara sauce was full bodied with lots of garlic and a splash of red wine. I used bulgur because that's what I had. The bulgur really needed the extra kick of flavor. I topped with a little pesto and the next day for leftovers added some fresh mozzarella which was delicious! The prep for eggplant is genius!!! Thank you!

T. Smith

Liked this way of cooking the eggplant, and disagree with the writer who said it was too much for a weeknight. If you have te marinara prepared then it is essentially only three components. However, I felt it was a little under seasoned. Next time I will try adding a layer of grated cheese and chopped thyme between the couscous and eggplant.

maryea@gmail.com

I'll make this with my own tomato sauce and love what I learned:

a) Put olive oil on foil; turn eggplant (or whatever) in the oil rather than spraying with my home-olive-oil sprayer.

b) How to cook eggplant for other dishes.

Sylvia T

REALLY good!

holly

Can I cook and assemble up to final bake in the morning then refrigerate for the day before final oven bake?I’m making as thanksgiving side dish.

Lorna

I made this dish exactly as written and enjoyed it very much. As a main course, I think 4 servings is more realistic.

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