Jenn’s Cook Book

Well, it’s finally here! The first meal at the new apartment, complete with dinner guests. This recipe is from Real Simple magazine. It combines some of my favorite things: sweet potatoes, stir-fry, garlic, and hoisin sauce. Hoisin sauce is the Asian version of ketchup (it goes on everything!). Prepare the sauce first, then the stir fry.

For wine, I served Gewurtztraminer, which is as hard to pronounce as it is to spell (ga-VERZ-tra-mee-ner). This wine is fruity and lush, with a semi-sweet to almost medium-sweet taste. It is well known as one of the few wines that compliment Asian cuisine, particularly spicy dishes. Fetzer from California produces a great variety with a reasonable price: about $7-$9 a bottle.

To complete the dish, I prepared Vigo’s Saffron Yellow Rice to serve with the stir-fry. While normally I reserve this for Mexican dishes, but the flavor also goes well with Asian cuisine.

Garlicky Hoisin Sauce
from Real Simple

1 1/2 tbsp olive oil
3 green onions, white parts only, chopped (reserve green parts for stir-fry)
6 cloves garlic, minced
1/2 tsp crushed red pepper flakes
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar

Heat a skillet or small saucepan over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes. Cook until fragrant, about 15 seconds. Add remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Set aside and keep warm.

Garlicky Hoisin Beef
from Real Simple

2 1/2 tbsp olive oil
1 lb flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise and sliced 1/4 inch thick
1/3 cup water
1/3 to 1/2 lb snow or sugar snap peas
3 scallions (green parts only, reserved from sauce), cut into 1 1/2 inch lengths
1 recipe Garlicky Hoisin Sauce
cooked rice or noodles, for serving

Heat a large skillet over high heat. Add 2 tbsp oil and heat for 30 seconds. Add the steak, working in batches if needed, and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Reduce heat to medium-high, add remaining oil, scraping the bottom of the pan to loosen any browned bits, and add the bell pepper and cook, stirring constantly for 10-15 seconds.

Add the sweet potato and water, cover partially and cook for 7 minutes, stirring occasionally, until potatoes are near tender. Add the peas and scallions, cook for 1 minute. Add the Garlicky Hoisin Sauce and increase the heat to high. When it starts to bubble, add steak back to the pan. Toss ingredients and heat until warmed through, about 1 minute. Serve immediately over rice or noodles.

A couple weeks ago, I bought over a pound of chicken breasts for $1.97 marked down because it was almost the “sell by” date. I promptly brought them home and popped them in the freezer. To take advantage of this purchase, I adapted a stir-fry recipe from Sunset magazine. This recipe combines a few simple ingredients to make a quick and easy sauce that tastes pretty darn good.

I added some vegetables to the recipe and reduced the amount of fresh basil (3 cups of basil leaves seems a little excessive to me). To round out the meal, I made some Vigo Saffron Yellow Rice. Despite the exotic sounding name, a bag of rice typically is $1.19 and usually I will take advantage of a 2 for 1 deal.

Above: Stir-fried chicken with snap peas served over saffron yellow rice.

Basil Chicken Stir-Fry
adapted from Sunset magazine

1 pound boneless, skinless chicken breasts
1 tbsp vegetable oil
3 garlic cloves, minced
1-inch piece of fresh ginger, peeled and minced
1/4 tsp red pepper flakes
salt and pepper
1 cup chicken or vegetable stock
1 tbsp cornstarch
1 tbsp soy sauce
4-5 springs of fresh basil leaves, torn
1/2 lb sugar snap peas (or vegetable of your choice)

Rinse chicken and pat dry. Cut into strips about 1/2 inch thick and 2 to 3 inches long. Season with salt, pepper, and red pepper flakes.

Heat oil in a large skillet over medium-high heat. Saute garlic and ginger until fragrant, about 1 minute. Add chicken pieces and cook 3-4 minutes until just about cooked through and no longer pink.

Whisk together stock, cornstarch, and soy sauce. Pour into skillet and toss with chicken. Bring liquid to a simmer, reduce heat, and pour sugar snap peas over top. Cover skillet and allow peas to “steam” for 2-3 minutes.

Stir in basil until all ingredients are combined. Remove from heat and serve, over rice or noodles if preferred.

Above: All gone!

Economically Friendly: Get a good deal by purcahsing meat close to the sell by date and putting in the freezer as soon as you bring it home. Substitute any seasonal vegetable to save money, and the rest of the ingredients are pretty standard staples of the kitchen. I buy bouillon cubes for around a dollar so I can make a simple cup of broth without wasting an entire can. It is much more cost effective and tastes the same as far as I could tell. I did purchase extra basil for this recipe, otherwise I would have picked my basil plant clean.

Environmentally Friendly: Use seasonal, local produce (organic if possible). The basil I purchased was both local and organic from a nearby farm that sells products at the grocery store. This recipe makes a good size meal, but not a huge amount to where food would go to waste.

Excellently Healthy: Nothing to complain about here: chicken breast, vegetables, and natural flavor from garlic, ginger, and red pepper flakes. Keep rice or noodle portions in check and this is a pretty healthy meal.

I am constantly scouring the bookstore for new cookbooks, not necessarily because I need more recipes but because I often draw inspiration for recipes for a variety of sources. Over the past two years, I have become more adapt at creating my own dishes, but still need a little guidance. Often, I will see a recipe and image how I would make that dish. This is one of those instances, from my new cookbook The Vegetarian Bible.

Through the Veganomics project, it is obvious that I am not a vegetarian but I do enjoy vegetarian cuisine. My goal was to eat less meat, not necessarily to give it up completely. This meal, however, makes me want to be a vegetarian because it is wholesome, satisfying, and delicious. The fact that eggplant is usually sold for less than $1 per pound does not hurt either.

Stuffed Eggplant Parmesan
adapted from The Vegetarian Bible

2 cups dried pasta, such as penne, rotini, or another short shape
2 eggplants, about 1 lb each
1 large onion, chopped
2 garlic cloves, minced
1 can (14-16 oz) diced tomatoes, do not drain
2 tsp dried oregano (or 2 tbsp fresh oregano, chopped)
1/4 cup shredded mozzarella cheese
1/3 cup shredded Parmesan cheese
1/3 cup dry breadcrumbs with Italian Seasoning
1 jar marinara sauce, without meat
salt and pepper, to taste
olive oil, as needed

Preheat oven to 400F and cover a baking sheet with foil. Brush foil with olive oil and set aside.

Bring a medium to large stockpot of water to boil. Add 1 tsp salt and pasta, preparing according to package directions until just tender but still firm to the bite, about 8 minutes. Drain and return to pan, tossing with a small amount of olive oil to prevent sticking, cover and keep warm.

Meanwhile, cut the eggplants in half lengthwise and score around the insides with a sharp paring knife, being careful not to pierce the shells. Scoop out the flesh with a spoon. Brush the insides of the shells with olive and and place in a single layer on prepared baking sheet. Chop the flesh and set aside.

Heat 2-3 tbsp of oil in a large skillet. Cook onion over medium-high heat for 5 minutes, until softened and golden brown. Add garlic and cook until fragrant, about 1 minute. Add chopped eggplant and cook, stirring frequently, for 5 minutes. Add additional olive oil if needed. Reduce heat to medium-low and add tomatoes and oregano. Season to taste with salt and pepper. Bring mixture to a boil and simmer for 5 minutes, reducing heat if necessary. Add pasta, tossing gently to combine until mixture has absorbed all the liquid, about 5 minutes.

Sprinkle mozzarella cheese in the shells of the eggplant. Spoon tomato and pasta mixture into the shells, then top with marinara sauce. Combine Parmesan cheese and bread crumbs in a small bowl, then sprinkle evenly over the prepared shells. Bake eggplant for 15-20 minutes, until topping is golden brown.

Serve topped with additional mozzarella cheese, if desired.

Economically Friendly: Most everything in this recipe was a pantry staple: pasta, onion, garlic, canned tomato, bread crumbs, seasonings, even marinara sauce. I will indulge and buy high quality Parmesan cheese, but a little goes a long way. The recipe called for penne pasta or a short, shaped pasta and I had whole wheat rotini on hand, which worked great. As previously mentioned, eggplant is an inexpensive substitute for meat.

Environmentally Responsible: Aside from being inexpensive, discovering eggplant has helped me reduce the amount of meat I consume without feeling like I am making a sacrifice, which makes my carbon footprint smaller. In the current grain and rice crisis, I am not sure where pasta fits into the picture, but the amount in this recipe is rather small (only 2 cups dried as oppose to a box or even half a box).

Excellently Healthy: Whole wheat pasta, plenty of vegetables, part-skim mozzarella, and some healthy fat from extra-virgin olive oil are all part of a healthy diet with moderation and variety. To complete the meal, I served this with my Spinach & Quinoa Salad, made with zucchini instead of cucumbers. Lightly saute zucchini in olive oil with garlic, fresh basil, salt and pepper until warmed through, then toss with spinach, quinoa and golden raisins. Sprinkle with some balsamic vinegar and that is one tasty salad.

For this meal, we had guests visiting. By serving two dishes with meat substitions, eggplant and quinoa, no one felt hungry afterwards. The combination was very filling without being heavy. It also helps that our guests enjoy vegetarian cuisine, and that I have restored James faith in eggplant.

Interesting story about this recipe: during one of my visits to the doctor’s office, I spotted a great recipe for Vegetable Couscous Pilaf in Food & Wine magazine while in the waiting room. I figured I would find it online afterwards, but after trolling Food & Wine’s website as well as countless Google searches, I finally gave up my quest. Fortunately (or not, depending on your view of the situation), I returned to the doctor’s office two weeks later and hunted down the magazine. I was in the middle of hand copying the magazine when the doctor interrupted me and tore out the pages. What a nice guy!

While I did make some minor adjustments, the recipe was excellent. The spice combination of cumin, paprika, and caraway seed gave the dish a subtle, exotic seasoning complimented by hearty carrots, parsnips, and fresh zucchini. This couscous is flavored with spinach and sun-dried tomatoes, which adds to the overall flavor. It is not quite an all-in-one meal, but a simple side of eggplant, mushrooms, or meat would create a balanced dinner.

Above: Sauteed veggies simmer in a stockpot. 

Moroccan Vegetable Couscous
adapted from Food & Wine

1/4 cup olive oil
1 medium parsnip, peeled and finely sliced
1 medium carrot, finely sliced
2 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, diced
1 garlic clove, minced
salt and pepper
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp caraway seeds
1 1/2 cups couscous
2 cups low-sodium chicken or vegetable stock
1 cup golden raisins

Heat oil in a large stockpot or deep skillet. Over high heat, saute parsnip and carrot until almost tender, about 5 minutes. Add zucchini, onion, and garlic. Season with salt and pepper. Saute an additional 5 minutes, until vegetables begin to brown slightly.

Add cumin, paprika, and caraway. Saute until fragrant, 1-2 minutes. Add couscous and cook, stirring frequently, until toasted, about 2 minutes. Stir in chicken stock, then cover pot and remove from heat. Let stand 5 minutes, or until liquid is absorbed. Fluff couscous with a fork and stir in golden raisins just before serving.

Above: Just after fluffing the couscous.

Economically Friendly: Fresh veggies are always inexpensive, along with onions and garlic. Things like chicken stock, couscous, and golden raisins are pantry staples for me and can often be found on sale. The spices in this recipe are fairly common, caraway seed is not something I normally use but is in the spice rack. At only 1/4 teaspoon, it could be omitted without sacrificing too much flavor. Fennel seed or anise seed would be adequate substitutions.

Environmentally Responsible: Root vegetables are typically considered “all season” even though they peak in autumn, as they keep for longer than most produce. Zucchini can be purchased locally in most areas this time of year as well. A dish like this also makes meat a “side” item rather than the main attraction.

Excellently Healthy:Vegetables, spices, and couscous are great for balancing a diet. Keep the rest of the meal in check and this is a very healthy (and delicious) dish.

Another remake of an old recipe, I’ve been making these noodles since I started this whole cooking thing about two years ago (I didn’t write about it right away, so it’s hard to pinpoint exactly when it all started). This recipe has been modified and adjusted several times, and every time I seem to change something. I’ve swapped dried herbs for fresh, butter for olive oil, Parmesan cheese for feta, added sauteed mushrooms and onions, a splash of lemon juice, and served baked chicken on top. I have also halved and doubled the ingredients. It is a very versatile recipe.

It is also very satisfying. I made this often when James worked frustrating and demanding jobs, like at the ambulance company, because after a long day it really is comfort food: warm, fulfilling, and tasty.

Parmesan Egg Noodles
adapted from Cooking for 2 magazine

3-4 cups dry egg noodles
3/4 tsp salt, divided
2 tbsp unsalted butter 
1 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1/4 tsp dried thyme  
1/8 tsp black pepper
1/4 cup shredded Parmesan cheese

Bring a medium to large pot of water to boil. Add 1/2 tsp salt and dry egg noodles. Cook according to package directions, about 8-10 minutes, and drain.

Add butter, olive oil, and garlic, stirring to melt butter. Add remaining 1/4 salt, basil, thyme, and black pepper. Toss to coat the noodles. Sprinkle Parmesan cheese on top, fold into noodles. Serve immediately.

Economically Friendly: These are all ingredients I keep on hand, and adjustments can be made when needed.

Environmentally Responsible: I do not know what the impact of egg noodles is on the environment, but this is a good alternative to rice or wheat products.

Excellently Healthy: Served with steamed veggies and baked chicken, this is part of a well-balanced meal. Swap butter for more olive oil for some healthy fat.

I know, I know. Beef is not good for the environment, but even I need a break from vegetarian cuisine. Plus, this was a deal at $2.40 almost a pound for pre-cut strips of beef and I had leftover BBQ sauce from the BBQ Chicken Stir-Fry. It starts with balance and small steps.

BBQ Beef Stir-Fry:
3/4 to 1 lb beef strips
8 oz sugar snap peas  
8 oz sliced mushrooms
1 onion, chopped
1 tbsp olive oil
1 cup BBQ sauce (see below)

Heat oil in a large skillet and saute onions for 3-5 minutes over medium-high heat until soft. Set onions aside in a small bowl. Add mushrooms to skillet and saute 5-7 until almost soft and tender. Set aside in bowl with onions.

Add beef strips to skillet. Saute, without stirring, for 2 minutes. Add BBQ Sauce to pan, flip beef strips, scraping the bottom of the pan to loosen the brown bits. Bring BBQ Sauce to a simmer. Add onions and mushrooms back to pan and toss.  

Add sugar snap peas to top of BBQ mixture. Cover pan and allow sugar snap peas to steam for 3-5 minutes, then toss with sauce to combine. Serve any leftover sauce on the side for dipping.

BBQ Sauce:
3/4 cup ketchup
1/2 cup balsamic vinegar
1/3 cup brown sugar
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon or spicy brown mustard 
3/4 tsp salt, divided 
1/2 tsp black pepper

In a small saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire sauce, mustard, 1/2 tsp salt, and pepper. Whisk together and set over medium heat. Bring to a boil, stirring occasionally, and reduce heat to a simmer. Simmer sauce for 10-15 minutes, until it has reduce by half.

Economically Friendly:Leftover BBQ Sauce put to good use! Onions and mushrooms are inexpensive, but sugar snap peas can be pricey. Look for sales or substitute with seasonal produce. Beef can also be expensive, so look for items close to the sell-by date for a reduced price.

Environmentally Responsible: Yes, beef is bad. Very, very bad. But just like diets, if you make foods “bad” or “forbidden,” you will only want them more. Use less and use less often, and at least you will make a small difference. Compromise by using seasonal, locally grown produce and other planet-friendly ingredients.

Excellently Healthy: Look for lean cuts of beef, increase the amount of veggies, and serve with brown rice or another whole grain for a complete meal.

Sweet potatoes are another staple of vegetarian cuisine, and not just because sweet potatoes are tasty. Try swapping sweet potatoes for regular white potatoes, like this take on traditional mashed potatoes.

2 large sweet potatoes
1 small onion, minced
2 garlic cloves, minced
1 tsp paprika
1/4 tsp salt
1/8 tsp black pepper 
3 tbsp butter, divided
1/2 cup milk

Wash and scrub potatoes, cut into cubes. In a large stockpot, cover potatoes with 1 inch water. Bring to a boil. Reduce heat and simmer for 25-30 minutes until potatoes are tender when pierced with a fork.

Meanwhile, melt 1 tbsp butter and saute onions over medium-high heat until softened, 3-5 minutes. Add garlic, paprika, salt and pepper. Saute an additional 2-3 minutes until paprika is fragrant. Remove from heat and add remaining 2 tbsp butter, stirring to melt.

Drain potatoes and return to pan along with onion-paprika mixture and milk. Smash with a large spoon, masher, or electric beaters. Top with additional paprika if desired.

Above: Sweet potatoes do not photograph well, but I promise they are tasty.

Economically Friendly: Kitchen staples like onion, garlic, and butter are inexpensive and add flavor. Sweet potatoes are usually pretty cheap, too.

Environmentally Responsible: Sweet potatoes, like regular potatoes, are considered a “year-round” produce item.

Excellently Healthy: Sweet potatoes are low in calories and high in nutrients, and delicious!

Last week, I purchased chicken tenders for the bargain price of $3.00 for about a pound. Remember, Veganomics is not about vegan eating, but rather a healthy lifestyle on a healthy budget that’s also good for the planet. Sometimes it is hard to hit all three, but I think this recipe comes close.

The sauce for this recipe was inspired by Giada De Laurentiis from Everyday Italian. Her original recipe was Balsamic BBQ, and you know how much I love balsamic vinegar. I did adjust some of the amounts though. Rather than traditional grilled BBQ Chicken, I created a stir-fry for an all-in-one meal.

Above: Looks better than take-out. Careful, it’s hot!

BBQ Chicken Stir-Fry

1 lb chicken breasts, cut into bite-sized pieces
1 tbsp cornstarch
1 large head of broccoli, cut or broken into small pieces
1 small onion, such as Vidalia, coarsely chopped
4 green onions, green and white parts, chopped
1-2 tbsp vegetable oil
3/4 cup ketchup
1/2 cup balsamic vinegar
1/3 cup brown sugar
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon or spicy brown mustard 
3/4 tsp salt, divided 
1/2 tsp black pepper

To make BBQ sauce: In a small saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire sauce, mustard, 1/2 tsp salt, and pepper. Whisk together and set over medium heat. Bring to a boil, stirring occasionally, and reduce heat to a simmer. Simmer sauce for 10-15 minutes, until it has reduce by half.

Meanwhile, heat oil in a large skillet or wok on high heat. Saute onions for 3-5 minutes, until translucent and beginning to turn golden brown. Remove onions and set aside.

Toss chicken pieces with remaining 1/4 tsp salt and cornstarch. Arrange in a single layer in hot skillet. Saute 3-5 minutes, until chicken is almost done. Pour half of the BBQ sauce over chicken, tossing to coat. Set the other half aside.

Return onions to skillet along with broccoli. Cover and steam broccoli for 3-5 minutes, until tender. Toss to coat all ingredients. Add more BBQ sauce if necessary (sauce will thicken and reduce as it cooks, it will also thicken slightly when it cools).

Serve immediately, over steamed rice or quinoa. Pour remaining BBQ sauce in a bowl to serve on the side for dipping.

Economically Friendly: Now is the time to scout for sales in the meat department. Purchase meat close to the “sell by” date for a reduce price and freeze immediately, then thaw when you are ready to use. We did not use the dipping sauce, so I have another batch to make another dish with, which will save me time and money.

Ecologically Responsible: By cutting meat into smaller pieces, it stretches farther in a dish, meaning you use less. Adding hearty vegetables such as broccoli helps round out the meal without straining resources.

Excellently Healthy: Boneless, skinless chicken is the way to go. Add more vegetables, such as sugar snap peas, peppers, or carrots to increase the flavor and nutrition. Don’t be afraid to improvise with this recipe.

Originally, this recipe was based on Steamed Japanese Eggplant with Spicy Green Onion-Ginger Saucefrom Cooking Light magazine. My supermarket didn’t have Japanese eggplant, so I used domestic eggplant and either I do not like steamed eggplant, or I do not know how to steam eggplant. At any rate, James and I were not thrilled with the first attempt. We did, however, love the sauce, to which I had dressed up with some sesame seeds and balsamic vinegar.

Needless to say, there were plenty of leftovers.

In the spirit of Veganomics and not wasting food, I gave the leftovers another try. Instead of reheating in the microwave, I sauteed the leftovers with some fresh sugar snap peas and served it over quinoa with golden raisins. The results were fantastic! I am going to post the recipe as I would have made it the first time, sauteing the eggplant with snap peas instead of steaming. Add in the quinoa, and you have an entire meal.

Quinoa is a grain but has nutrients that make it more complete than rice or wheat, and is often used in vegan cooking as a substitute for meat. Preparation is easy, similar to couscous, using 1 cup water for every 1/2 cup quinoa and bringing to boil, then simmering for 10-15 minutes until the water is absorbed.

Spicy Sesame Eggplant & Snap Peas with Quinoa

1 cup uncooked quinoa
1 cup golden raisins  
1 eggplant (about 1 lb), cut into 3 inch x 1/2 inch pieces
3-4 green onions, green and white parts, chopped into 1/2 inch pieces 
2 tbsp vegetable oil
2 tbsp sesame seeds
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp balsamic vinegar
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tsp roasted red chili paste
1 tsp sesame seed oil
3/4 lb (about 12 oz) sugar snap peas
bean sprouts (optional)

In a small bowl, whisk together soy sauce, rice vinegar, balsamic vinegar, chili paste, and sesame seed oil. Stir in green onions, sesame seeds, garlic, and ginger. Set sauce aside.

In a medium saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce heat and simmer for 10-15 minutes until water is absorbed and quinoa has softened. Remove from heat and stir in golden raisins.

Meanwhile, heat vegetable oil in a large skillet or wok. Add eggplant and saute 3-5 minutes. Add sesame seed sauce and toss to coat eggplant. Continue to saute until eggplant is near tender, about 5-7 minutes. Add sugar snap peas, tossing with eggplant and sauce, for 2-3 minutes until crisp-tender.

Serve eggplant and snap peas over quinoa, top with bean sprouts if desired.

Economically Friendly: Most of the recipe included ingredients I already have on hand, with the exception of the roasted red chili paste. It was a little pricy, but hopefully I find additional uses for it. Golden raisins are also a bit more expensive than regular, but I think the difference is worth the extra cost, and I already had a box in the pantry.

Ecologically Responsible: Sugar snap peas should still be in season, if not, other vegetables such as zucchini would work well too. Eggplant should be in season for most of the summer, making it easy to find locally grown produce. Quinoa has been used in other cultures for centuries, and is more nutritious than tradition grains like wheat, and is a good replacement for rice.

Excellently Healthy: Eggplant, sugar snap peas, quinoa, and golden raisins makes for a balanced meal. The flavor comes from soy sauce, ginger, garlic, chili paste, and vinegar, none of which are high in calories or fat. It tastes great, which is important, because making a healthy meal should still be delicious and satisfying!

One of the most popular recipes on the website is Moroccan Chicken Couscous, which I made last summer with a bounty of vegetables from the Farmer’s Market. The one thing I did not like about the dish is that the spices were very subtle, and the amounts probably needed to be increased for more flavor.

While searching for recipe ideas for Veganomics, I came across a recipe from Cooking Light magazine with tons of vegetables and spices with couscous, and decided to try it. I made several modifications to accommodate what I had on hand, and you could use just about any vegetables you like in this recipe. Chick peas would be a great substitution for the mushrooms, zucchini would also be excellent.

I did not peel the eggplant, though you certainly could if you find the skin too tough. Look for an eggplant with smooth, unblemished skin that weights about 1 pound. Larger eggplant can be bitter and have more seeds. The couscous I used is particularly flavorful: tricolor with sun-dried tomato and spinach flavors.

Vegetables simmering before addition of couscous:

Moroccan Eggplant with Couscous
adapted from Cooking Light

2 tsp curry powder
2 tsp cumin
1 tsp cinnamon
1/2 tsp salt
1/2 tsp pepper
pinch of saffron threads (substitute turmeric if not available)
2 tbsp olive oil
1 large eggplant, about 1 lb, cut into 1/2 inch pieces
1/2 lb sliced mushrooms
2 cans diced tomatoes (14.5 oz each), undrained
1 cup chopped carrots
1 cup chopped cabbage
1 medium onion, chopped
2 garlic cloves, minced
2 tbsp fresh ginger, minced
1 cup orange juice
2 cups low-sodium chicken or vegetable stock
2 cups uncooked couscous

Preheat oven to 350F

Combine first 5 ingredients in a small bowl.  

Heat oil in an ovenproof Dutch oven over medium-high heat. Add onions, mushrooms, garlic, and ginger, saute 2-3 minutes. Add spice mixture, eggplant, tomatoes with juice, carrots and cabbage; saute 3 minutes.

Add orange juice and chicken stock; bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and stir in couscous. Cover and bake at 350° for 15-20 minutes.

Let stand 5 minutes before serving.

Recipe Summary:

Economically Friendly: The eggplant, which is often substituted for meat in dishes, was $0.99 per pound. Ground beef, however, was originally priced $4.39 per pound, and on sale was only reduced to $3.59 per pound. Pantry staples like canned tomatoes, chicken stock, garlic and onion didn’t break the bank either.

NOTE: Saffron is crazy-expensive, but I bought it months ago and haven’t used it, so I felt this was an appropriate time to get my money’s worth. Turmeric is a reasonably price substitution, and sometimes referred to as “the poor man’s saffron.”

Ecologically Responsible: Aside from avoiding the use of meat, this recipe can be adjusted to accommodate the vegetables currently in season. It is also an all-in-one meal, which reduces energy needs for cooking and the amount of dishes to be cleaned.

Excellently Healthy: Loaded with tons of veggies, plus spices for flavor, a generous 2 cup serving has approximately 300 calories. Adding chick peas would give it a boost of protein. Garlic, ginger, and cinnamon have all sorts of proven health benefits. I found this dish to be surprisingly filling and satisfying.