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Roasted Eggplant and Israeli Couscous Salad

July 15, 2011

This eggplant salad is simple and delicious for any Mediterranean dish…grilled meats, fish, veggies, anything.  I really like Israeli couscous because it’s so toothy and really gets better as it sits and absorbs dressings.  I bought whole wheat couscous and it was nice and hearty.  This recipe comes from Big Girls, Small Kitchen and I paired it with this wonderful grilled chicken with za’atar.  It was the perfect summer meal.  This recipe serves 4 as a side dish.

1 large eggplant, quartered and cut into 1/4 inch slices

1 large red onion, quartered and cut into 1/4 inch slices

1/4 c olive oil, divided

1 t salt, divided

1 t cumin

1 lemon, juiced

zest of 1 lemon

1 garlic clove, minced

1 c Israeli couscous

1/2 c chopped cilantro leaves


Preheat the oven to 450°F.  In a large mixing bowl, combine the eggplant, onion, 2 T of olive oil, 1/2 t salt, and the cumin. Toss until fully coated and spread on a baking sheet.  Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.

Roast in the oven for 20 minutes. With a spatula, turn over the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.

In the meantime, whisk the remaining olive oil and salt, and the lemon juice, zest, and garlic in a medium mixing bowl.

Bring a medium pot of salted water to a boil. Cook the couscous until just tender, about 8 minutes. Drain, and add to the bowl (with the dressing).  Toss together with the roasted eggplant and cilantro.

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