This recipe for Aubergine (Eggplant) Tomato and Couscous Salad is made with roasted slices of Aubergine, chopped fresh mint, cherry tomatoes and shavings of Parmesan cheese.
It makes a great Eggplant salad or a simple side dish that is quick and easy to make.
Since taking an online culinary course, I have fallen in love with couscous and Bulgur wheat, making these recipes on a regular basis
Here's How to make this Aubergine and Couscous Salad
Preheat the grill to a medium setting. Slice the Aubergines into rounds of about ½ cm thick and place them onto a baking tray. Brush with a little Olive oil then add some salt and pepper to taste.
Grill for about 10 - 15 mins, until browned and softened. Turning and brushing with more oil and seasoning halfway through cooking time.
Heat the stock in a medium pan and bring to a simmer, add the couscous and very gently simmer for about 10 mins or until the couscous is soft and tender. Do not overcook. Finer couscous will take less time to cook.
I have a packet of Couscous as a regular staple in our house. Jessica Gavin has more info as to what Couscous is.
When cooked, take off the heat give it a stir to fluff up the couscous and leave to cool a little. If there is still some liquid stock remaining, but not too much, that’s fine.
Add the couscous to a serving dish along with the Aubergines, tomatoes, mint, Lemon juice, Sesame Seeds and a drizzle of Toasted Sesame Oil if using. Give everything a good mix. Taste and add more seasoning if needed.
Add shavings of Parmesan cheese before serving
I'd like to know what you think about Couscous and how you use it. Please leave a comment below when you have the time.
Aubergine, Tomatoes and Couscous Salad
Ingredients
- 1 medium aubergine
- 1 tablespoon of Olive Oil
- 100 g Large couscous or Bulgur Wheat
- 200 ml vegetable or chicken stock
- 100 g cherry tomatoes cut in half
- Handful of mint leaves finely chopped
- 25 g Parmesan Cheese for making shavings
- 1 Teaspoon lemon juice
- Toasted Sesame Oil or Olive oil for drizzling
- ¼ teaspoon Sesame Seeds
- Salt and Pepper to taste
Instructions
- Pre-heat the grill to a medium setting. Slice the Aubergines into rounds of about ½ cm thick and place them onto a baking tray. Brush with a little Olive oil and salt and pepper to taste.
- Grill for about 10 - 15 mins, until browned and softened. Turning and brushing with more oil and seasoning halfway through cooking time.
- Heat the stock in a medium pan and bring to a simmer, add the couscous and very gently simmer for about 10 mins or until the couscous is soft and tender. Do not overcook. Finer couscous will take less time to cook.
- When cooked, take off the heat give it a stir to fluff up the couscous and leave to cool a little. If there is still some liquid stock remaining, but not too much, that’s fine.
- Add the couscous to a serving dish along with the Aubergines, tomatoes, mint, Lemon juice, Sesame Seeds and a drizzle of Toasted Sesame Oil if using. Give everything a good mix. Taste and add more seasoning if needed.
- Add shavings of Parmesan cheese before serving.
Leave a Reply