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.
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.
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