Grilled Eggplant
Serves 4
Learn how to grill eggplant perfectly every time! I top the tender, charred eggplant slices with a fresh couscous salad. To make this recipe gluten-free, substitute cooked quinoa for the couscous.
Ingredients
Grilled Eggplant
- 2 medium eggplants, sliced into ¼-inch-thick rounds
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Couscous Salad Topping
- ½ cup dry Israeli couscous
- ½ teaspoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 3 tablespoons chopped dried apricots or Medjool dates
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper
- Pinches red pepper flakes
- ¼ cup finely chopped fresh parsley
- 3 tablespoons chopped or sliced almonds
- ¼ cup fresh mint leaves, for garnish
Instructions
- Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, several grinds of pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
- Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill for 2 to 3 minutes per side, or until well-charred and tender.
- Assemble the eggplant on a platter and top with the couscous salad. Garnish with the mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.