Eggplant Couscous salad

Dinner • Salad | March 24, 2022

Ingredients

  • 2 eggplants, cut 1.5cm rounds
  • 1 cup couscous
  • 1 cup boiling water
  • 1/4 cup currants
  • 1 tsp ground cumin
  • 1 TBSP olive oil
  • Baby spinach

Dressing

  • 1 cup greek yoghurt
  • 2 TSBP olive oil
  • Zest 1 lemon
  • 1 TSBP lemon juice
  • 1 TSBP tahini
  • 1 tsp dijon mustard
  • 2 cloves garlic, crushed

To serve

  • 125 grams fresh burrata drained (or mozzarella, or feta, or can leave out)
  • 1/4 cup pistachios, roughly chopped
  • 1/4 cup mint, chopped
  • Chilli flakes

Method

  1. Preheat oven to 180 fan bake
  2. Brush both sides of eggplant with oil and season with salt & pepper. Place on a large lined baking tray and roast for about 25 minutes, or until tender but not falling apart.
  3. Combine the couscous, water, currants, cumin & oil with 1 tsp salt. Cover & set aside for 10 mins. Fluff up with a fork and add spinach.
  4. Blitz all the ingredients for the dressing together.
  5. Suggested, dressing on the bottom topped with couscous, and eggplant, then the toppings.