Roasted Eggplant And Israeli Couscous Salad Recipe 455

EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL

Eggplant Salad with Israeli Couscous and Basil image

Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.

Provided by Martha Stewart

Time 25m

Number Of Ingredients 7

Ingredients

3/4 cup Israeli couscous
Coarse salt and ground pepper
3 tablespoons olive oil
1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
3 shallots, trimmed and quartered
2 teaspoons red-wine vinegar
1/3 cup lightly packed fresh basil, torn

Steps:

In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

Nutrition Facts : Calories 239 g, Fat 11 g, Fiber 4 g, Protein 5 g

ROASTED EGGPLANT AND ISRAELI COUSCOUS SALAD RECIPE - (4.5/5)

Roasted Eggplant and Israeli Couscous Salad Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

Ingredients

Ingredients
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 cup olive oil, divided
1 teaspoon salt, divided
1 teaspoon cumin
1 lemon, juiced
zest of 1 lemon
1 garlic clove, minced
1 cup Israeli couscous
1/2 cup chopped cilantro leaves

Steps:

Preheat the oven to 450°F. In a large mixing bowl, combine the eggplant, onion, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the cumin. Toss until fully coated, and then turn out onto a parchment or foil-lined 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, redistribute 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. Serve as a bed for these lamb chops, or a nice piece of grilled fish

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