Brazilian Eggplant Cuscus

Cuscus (or cuscuz) is a typical Brazilian dish made with corn flour. It is different from the African/Moroccan couscous. The typical cuscus is from Sao Paulo, my state, and it’s called cuscus paulista (cuscus from Sao Paulo), made with shrimp and/or sardines. My mom makes the best shrimp cuscus ever. I always ask her to make it when she comes to visit.The eggplant version is original even in Brazil.

You need to use the Brazilian corn flour which come in form of flakes. Once we tried to make this dish with cornmeal and it was a disaster.

Brazilian Eggplant Cuscus

Ingredients:


3 cups of corn flour (farinha de milho)


3 tbsp yucca flour (farinha de mandioca)

1/2 cup water with 1 tbsp salt


1/4 cup olive oil

1 large onion, chopped

3 garlic cloves, minced

kosher salt

3 large eggplants, peeled, cut into ½” cubes



4 tomatoes, seeded and chopped (save 3 nice slices for decorating)


1/2 cup pitted green olives

4 eggs, hard-boiled, 3 chopped (save 3 nice slices for decorating)


1/2 cup hearts of palm, chopped (optional, save a couple of slices for decorating)

1 cup parmesan cheese, shredded

¼ cup fresh parsley, chopped

¼ cup scallions, chopped

Directions:

Mix the corn and yucca flour in a large bowl, add salted water and combine well. Reserve. Grease a bunt cake pan. Cover bottom and sides of pan with tomato, egg, heart of palm slices and olives.

Heat olive oil in a large pan over medium high heat. Saute the onion for about 5 minutes, add garlic and eggplant. Cook until eggplant starts to wilt. Add tomatoes and olives and bring to a boil. Lower the heat and simmer for 15 to 20 minutes. 

Remove from heat and add the Parmesan, parsley, scallions, eggs and heart of palm, if using. Add the corn flour mix to the tomato/eggplant sauce. Mix well until all the flour is moist. Add a little water if needed. Pour mix into the cake pan and press firmly. Invert the pan into a large serving dish.