Middle Eastern Eggplant Salad

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"From our Sunday newspaper The Sunday Times."

Original is 6 servings


  • Serving Size: 1 (211.9 g)
  • Calories 165.2
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 325.2 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 9.6 g
  • Protein - 0.6 g
  • Calcium - 31.2 mg
  • Iron - 1 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Bring stock to the boil in a saucepan over medium-high heat and add couscous and then reduce heat to low and simmer, partially covered and stirring occasionally, for 10 minutes or until couscous is tender and then set aside for 5 minutes to cool.

Step 2

Meanwhile, combine spice blend and half the oil in a small bowl and place eggplant on a baking tray and brush oil mixture over eggplant wedges.

Step 3

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

Step 4

Place capsicum, cucumber, half the mint and half the coriander in a serving bowl and add couscous and toss to combine.

Step 5

Remove seeds from pomegranate over a bowl to catch the juice (you’ll need 2 tablespoons juice).

Step 6

Add pomegranate seeds and remaining oil to pomegranate juice and season with salt and pepper and whisk to combine.

Step 7

Top couscous mixture with eggplant, remaining mint and coriander and spoon over dressing and serve.


No special items needed.

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