Grilled Eggplant
Ingredients
Grilled Eggplant
-
2
medium
eggplants
-
extra-virgin
to taste
olive oil
-
to taste
sea salt
-
to taste
freshly ground black pepper
Couscous Salad Topping
-
½
cup
dry Israeli couscous
-
½
teaspoon
extra-virgin olive oil
-
1
clove
garlic
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
lemon zest
-
3
tablespoons
chopped dried apricots or Medjool dates
-
heaping ¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
pinches
red pepper flakes
-
¼
cup
finely chopped fresh parsley
-
3
tablespoons
chopped or sliced almonds
-
¼
cup
fresh mint leaves
Instructions
- Cook the couscous in salted boiling water until al dente, about 7 to 8 minutes, then drain and transfer to a bowl.
- Add olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes to the couscous and mix well.
- Heat a grill to medium-high heat and drizzle the eggplant slices with olive oil, seasoning with salt and pepper.
- Grill the eggplant for 2 to 3 minutes per side until well-charred and tender.
- Assemble the grilled eggplant on a platter and top with the couscous salad, garnishing with mint and drizzling with olive oil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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