Name: Broiled Tilapia and Eggplant with Moroccan Pesto
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/2 cup whole-wheat couscous; 1 clove garlic, smashed; 1 cup packed fresh cilantro, plus more for topping; 1/4 cup extra-virgin olive oil; Finely grated zest of 1/2 lemon, plus wedges for serving; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 2 Japanese eggplants (about 8 ounces each), halved lengthwise; Freshly ground pepper; 4 tilapia fillets (6 to 8 ounces each); 1/4 cup nonfat Greek yogurt

Directions

Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

Photograph by Ryan Dausch

Broiled Tilapia and Eggplant with Moroccan Pesto

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