this was good!!! not sure why it is called “salad” as it is hot in temperature. could be a side dish but we ate it as a main dish. it came out perfect just like the picture in the magazine and was super easy to make!!!
eggplant salad with israeli couscous and basil from everyday food
serves 4 – prep 25 minutes – total 25 minutes
3/4 cup israeli couscous
coarse salt & ground pepper
3 tablespoons olive oil
1 pound italian of graffiti eggplants cut into 1/2 inch chunks (used italian)
3 shallots, trimmed and quartered
2 teaspoons red wine vinegar
1/3 cup lightly packed fresh basil, torn
1 – in a small saucepan, combine couscous, 1 cup of 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
2 – 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 – 12 minutes.
3 – in a large serving bowl, combine eggplant mixture and couscous. stir in vinegar and basil and season salad with salt and pepper.
per serv: 239 calories; 10.7 g fat (1.4 g sat fat); 5.1 g protein; 32.5 g carbs; 4.1 g fiber