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    Home » Recipes

    Grilled Eggplant Salad with Palestinian Couscous

    July 24, 2020 by Patti Estep Leave a Comment

    Jump to Recipe
    Two images stacked. Top is a large bowl of grilled eggplant salad and bottom is a tray of grilled eggplant slices.

    This grilled eggplant salad is perfect cold on a hot summer day and just as good heated up. A great vegetarian meal or side dish to bring to the party.

    Grilled eggplant salad with heirloom tomatoes and Palestinian couscous.

    Growing up with a Lebanese grandmother I learned to love the flavor of eggplant. Two family favorite dishes are Baba Ganoush and eggplant stew so when I was thinking about a side dish to bring to my brother's house I thought I'd make a grilled eggplant salad with some Palestinian couscous.

    Sliced eggplant on a cookie sheet.

    You don't need to peel the eggplant. Just cut off the top and bottom and then slice them about 1/2 - 1 inch thick slices. Brush on a little olive oil and season the slices with salt and pepper.

    Eggplant slices on the grill.

    Grill the eggplant slices on both side for 5 to 10 minutes on the grill. This may vary depending on your grill.

    Pan of sliced grilled eggplant.

    They should look like the picture shown above and be slightly soft.

    Close view of grilled eggplant salad in a large blue serving bowl.

    What is Palestinian Couscous?

    Palestinian couscous aka Maftoul is very similar to pearled couscous sometimes referred to as Israeli couscous. Where I live you can find a box of pearled couscous in the grocery store in the rice section. I have bought the Near East brand many times.

    However, when I went to the store they were out of the plain pearled couscous. Then I remembered buying a box of Matfoul at a middle eastern grocery store in the strip district so I used it instead. Either would work great in this recipe.

    I added chopped fresh parsley and basil but you could use oregano, thyme and other fresh herbs if you like.

    Aerial view of grilled eggplant salad in a large blue bowl garnished with basil leaves in the center.

    A large handful of mini heirloom tomatoes were added into the mix. You could use any kind of tomato but I like the look and added color the little heirloom tomatoes gave the dish.

    On a final note. There was some leftover so I microwaved it the next day and it was delicious hot. In fact, I'm definitely thinking of making this as a hot dish in the near future.

    Bowl of grilled eggplant salad with text overlay stating Mediterranean Grilled Eggplant Salad.

    Grilled Eggplant Salad

    This grilled eggplant salad is perfect cold for a hot summer day and just as good heated up. A great vegetarian meal or side dish to bring to the party.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Additional Time 15 mins
    Total Time 40 mins
    Course Salad Recipes
    Cuisine Middle Eastern
    Servings 12
    Calories 203 kcal

    Ingredients
      

    • 3 large eggplants
    • 1.5 cups fresh baby heirloom tomatoes chopped in half
    • 1.5 cups dry Palestinian couscous - or pearled couscous
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh basil
    • 1/4 cup olive for brushing on the eggplant to grill
    • salt and pepper

    Dressing

    • 2 cloves of garlic grated or crushed
    • 1/3 cup EVOO extra virgin olive oil
    • 1/4 cup fresh lemon juice about 2 lemons
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Instructions
     

    • Cut the tops and bottoms off the eggplants.
    • Slice the eggplants in 1/2 inch slices.
    • Brush olive oil on both sides of the eggplant slices
    • Sprinkle with salt and pepper
    • Grill eggplant until softened ~ 5 mins on each side.
    • Remove and allow to cool.
    • Meanwhile, cook the couscous according to the directions.
    • Chop grilled eggplant into bite-sized pieces.
    • Toss eggplant with basil, parsley, and tomatoes, and couscous.
    • Combine all ingredients of the dressing and pour over eggplant mixture.
    • Serve immediately or refrigerate until ready to serve.

    Notes

    You can substitute herbs to your liking. Oregano or marjoram would be great in this recipe. Also if fresh garlic is too much consider roasting it first or just use some garlic powder.

    Nutrition

    Serving: 1gCalories: 203kcalCarbohydrates: 34gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 143mgFiber: 7gSugar: 8g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Let us know how it was!

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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