Arabic aubergine & walnuts with couscous

Name: Arabic aubergine & walnuts with couscous
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 2 whole Aubergines, peeled, if desired and cut into cubes; 1 head Cauliflower, cored and broken into 4 chunks; 75 ml Vegetable stock; 1 tsp Extra virgin olive oil; 1 medium Brown onion, thinly sliced; 3 cloves Garlic, finely chopped; 175 g Chopped walnuts; 1 ¼ tsp Allspice; 1 tsp Salt; 1 tsp Freshly ground black pepper; 1 tsp Ground cinnamon; ¼ tsp Sumac powder; 1 Tbsp Tomato paste; 1 Tbsp Maille Dijon Mustard (Main); 175 g Cherry tomatoes; 225 ml Water, mixed with Maille Red Wine Vinegar; 3 Tbsp Lemons, juice

100 min

for 4 people

Ingredients

2 whole	Aubergines, peeled, if desired and cut into cubes
1 head	Cauliflower, cored and broken into 4 chunks
75 ml	Vegetable stock
1 tsp	Extra virgin olive oil
1 medium	Brown onion, thinly sliced
3 cloves	Garlic, finely chopped
175 g	Chopped walnuts
1 ¼ tsp	Allspice
1 tsp	Salt
1 tsp	Freshly ground black pepper
1 tsp	Ground cinnamon
¼ tsp	Sumac powder
1 Tbsp	Tomato paste
1 Tbsp	Maille Dijon Mustard (Main)
175 g	Cherry tomatoes
225 ml	Water, mixed with Maille Red Wine Vinegar
3 Tbsp	Lemons, juice

Directions

1.Preheat oven to 180°C. Spray 2 ½ sheet pans (50cm x 31cm) with no-stick cooking spray; set aside.

2.Arrange aubergine in single layer on 1 prepared pan. Bake until aubergine is tender and golden, about 50 minutes.

3.Grate cauliflower using box grater or food processor into couscous-size pieces. Arrange in single layer on other prepared pan. Bake until lightly golden, about 35 minutes. Turn into medium bowl. Add stock and, if desired, ground nutmeg. Mash lightly; set aside.

4.Heat olive oil in large skillet and cook onion and garlic over medium heat, stirring frequently, until onion is almost tender, about 5 minutes. Stir in walnuts, spices and tomato paste. Cook, stirring frequently, 1 minute. Stir in cherry tomatoes, Maille Dijon Mustard water and lemon juice. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until sauce is thickened, about 20 minutes. Stir in additional water if sauce is too thick. Stir in aubergine. Season to taste, stirring in a little honey or sugar if needed.