Yield: 6 servings
|1 pounds||Eggplant; one small|
|6||Cloves garlic; peeled|
|½ cup||Chopped green chiles; canned|
|1 pinch||Ground cumin|
|1 pinch||Freshly ground black pepper|
|¼ cup||Frozen orange juice concentrate; undiluted|
|2 tablespoons||Chopped cilantro leaves|
|¾ cup||Dried couscous|
|3 cups||Baby lettuce leaves|
|OR mixed spring greens|
|6 tablespoons||Fresh orange juice|
|6 tablespoons||Cooked kidney beans; well rinsed|
|6 tablespoons||Cooked garbanzo beans; well rinsed|
1) Preheat oven to 375F.
2) Spray a baking sheet lightly with non-stick vegetable cooking spray.
Place the eggplant on the baking sheet and roast for about 1 hour,, or until it is very soft. Halfway through the baking time place the garlic on the baking sheet with the eggplant. Remove the baking sheet from the oven and let cool until the eggplant can be safely handled.
3) Peel the eggplant and cut it into thin strips. Mince the garlic.
4) Combine the eggplant and garlic with the remaining ingredients for hte eggplant salad.
5) Bring the water to a boil in a small saucepan. Add the couscous, mix well, cover, and remove from the heat. Let sant for at least 5 minutes or until all the liquid has been absorbed.
6) To serve: place ½ cup of the greens on each of 6 plates. Drizzle the greens with 1 tablespoon of orange juice.
7) Spray the inside of a small, 3-inch bowl or ramekin with vegetable oil.
Pack ¼ cup of the eggplant strips into the bowl. Top with ¼ cup couscous, pressing down firmly. Invert the bowl on the greens on each plate, then carfully remove the bowl.
8) Sprinkle the greens on each plate with 1 tablespoons each of kidney and garbanzo beans.
NUTRITION estimated by publisher: each serving 140 cals, less than 1g fat (4% cff)
NOTES : This is both an attractive and a nutritious appetizer. It is practically fat free, the combination of couscous and beans provides a complete plant protein.
Recipe by: Canyon Ranth cookbook by Jeanne Jones (1998) Converted by MM_Buster v2.0l.