Middle Eastern eggplant salad

Middle Eastern eggplant salad
middle eastern eggplant salad 2
Middle Eastern eggplant salad

0:25 Prep | 0:15 Cook | 6 Servings | Easy

This vibrant Middle Eastern eggplant salad will be a hit at the weekend barbecue with family and friends.


2 cups Massel vegetable stock
1/2 x 400g packet pearl couscous
2 teaspoons Middle Eastern spice blend
1/2 cup extra virgin oil
4 baby eggplants, quartered lengthways
1 small red capsicum, cut into 1cm pieces
1 Lebanese cucumber, halved lengthways, sliced
1/3 cup fresh mint leaves
1/3 cup fresh coriander leaves
1 pomegranate


Step 1 Bring stock to the boil in a saucepan over medium-high heat. Add couscous. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 10 minutes or until couscous is tender. Set aside for 5 minutes to cool.

Step 2 Meanwhile, combine spice blend and half the oil in a small bowl. Place eggplant on a baking tray. Brush oil mixture over eggplant wedges.

Step 3 Heat 1 tablespoon of remaining oil in a large frying pan over medium heat. Cook eggplant, turning, for 3 to 4 minutes or until golden and tender. Transfer to paper towel to drain.

Step 4 Place capsicum, cucumber, half the mint and half the coriander in a serving bowl. Add couscous. Toss to combine.

Step 5 Remove seeds from pomegranate over a bowl to catch the juice (you’ll need 2 tablespoons juice). Add pomegranate seeds and remaining oil to pomegranate juice. Season with salt and pepper. Whisk to combine.

Step 6 Top couscous mixture with eggplant, remaining mint and coriander. Spoon over dressing. Serve.

Author: Kate Murdoch  Image credit: Nigel Lough Publication: Super Food Ideas

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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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