Ingredients
nonstick vegetable oil spray
2 3/4-lb. unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
5 Tbsp. extra-virgin olive oil, divided
1 cup Israeli couscous
1 tsp. cumin seeds
2 Tbsp. white balsamic vinegar
3/4 Tbsp. ground cinnamon
1/4 cup finely chopped red onion
1/3 cup golden raisins
1/3 cup coarsely chopped fresh cilantro
Preparation
Preheat oven to 450 degrees. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 Tbsp. oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes. Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl. Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 Tbsp. oil. Whisk to blend; season with salt and pepper. Mix in onion. Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
