Ingredients
- 2 medium eggplants, sliced into ¼-inch thick rounds
- Extra-virgin olive oil, for drizzling
- sea salt
Couscous Salad Topping
- ½ cup dry Israeli couscous
- ½ teaspoon extra-virgin olive oil, more for drizzling
- 1 garlic clove, grated
- 1 tablespoon lemon juice, plus 1/2 teaspoon zest
- 3 tablespoons chopped dried apricots or Medjool dates
- heaping 1/4 teaspoon sea salt
- Freshly ground black pepper
- Pinches red pepper flakes
- ¼ cup finely chopped parsley
- 3 tablespoons chopped or sliced almonds
- ¼ cup mint leaves, for garnish
Instructions
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Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
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Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
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Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.
By: Loveandlemons.com