Grilled Eggplant
User Reviews
4.9
28 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course, Appetizer
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Cuisine
American
Grilled Eggplant
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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.
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Ingredients
Grilled Eggplant
- 2 eggplant sliced into ¼-inch-thick rounds, medium
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Couscous Salad Topping
- ½ cup Israeli couscous dry
- ½ teaspoon extra-virgin olive oil plus more for drizzling
- 1 garlic grated, clove
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon zest
- 3 tablespoons dried apricots or Medjool dates, chopped
- Heaping ¼ teaspoon salt sea salt
- black pepper freshly ground
- Pinches red pepper flakes
- ¼ cup parsley finely chopped, fresh
- 3 tablespoons almonds chopped or sliced
- ¼ cup mint leaf for garnish, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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