Tangy baked eggplant and couscous from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 157) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Meags on January 04, 2026

    Heilege scheisse!! MAKE THIS DISH! It is delicious. It takes some time, but not a lot of effort. The sauce is velvety and a flavor punch. I used 1/2 t of red pepper flakes and roasted the eggplants with a combo of olive oil and some baklouti green chile pepper olive oil. For perfectly in my 3.5 qt braiser. Putting this on our faves list.

  • aschacht on November 11, 2025

    Yummy! Doubled the garlic, only had one 400g eggplant so I added a can of chickpeas along with the couscous for more bulk. Will make again.

  • bfurrow on January 22, 2025

    Very good and simple to make. Kind of like grown up spaghettios. Will repeat. Next time triple the garlic, maybe add some Italian seasoning to the sauce, and top with capers.

  • takemori on May 29, 2024

    Would benefit from some cumin and feta, used Dutch oven and needed 50 minutes of bake time

  • anya_sf on August 24, 2023

    I had 2 lbs eggplant, which I roasted on 2 sheet pans. I used the whole box of couscous (227 g) as I was making this as a main course; after reading the package instructions, I did not increase the liquid/sauce in the recipe, and the couscous turned out well. This was good - we liked it with feta crumbled on top.

  • Rachaelsb on January 21, 2023

    Easy to make, strong flavor and great texture. A keeper.

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