This made a satisfying meal all by itself for me, but it would pair quite nicely with meat, especially lamb.
Home Cookin Chapter: My Recipes
EGGPLANT BRAISED IN COCONUT MILK AND TRIPLE SEC
Makes 4 main or 6 side servings
1 large eggplant, sliced in half crosswise and then sliced lengthwise into 2" pieces
1/4 cup grapeseed oil
1/4 cup triple sec (or other liquor of choice)
1/2 cup coconut milk
Water as needed
4 slices of dried mango, chopped into 1/2" pieces, divided
Kosher salt to taste
1/4 cup chopped fresh cilantro for garnish
Slivered toasted almonds for garnish
1 cup whole wheat couscous
1-1/2 cups water
Heat the oil over medium-high heat in a large skillet. Add the eggplant in a single layer, cut sides down. Do not overcrowd the pan; cook in batches if necessary. When the cut sides are browned, turn the eggplant and brown the other sides. When all of the eggplant is browned, return it all to the skillet. Remove the pan from the heat and add the triple sec. Let it cook for a few seconds and then add the coconut milk and enough water to thin it into a sauce. Reduce the heat to a simmer, cover, and cook for 20 to 30 minutes, until the eggplant is thoroughly soft and you can easily cut the skin with a fork. Reduce the heat as low as possible and simmer, uncovered, while you prepare the couscous.
Bring the water and the remaining chopped mango pieces to a boil in a small saucepan. Add the whole wheat couscous, stir once, cover and reduce the heat. Simmer for 2 minutes, then turn off the heat and let the pan sit for five minutes. Remove the cover and fluff up the couscous with a fork.
Serve the eggplant over the couscous, garnished with the chopped cilantro and slivered almonds.
Exported from Home Cookin 6.46 (www.mountain-software.com)