|Photo: Eggplant and couscous salad with yoghurt dressing recipe|
Photography by Steve Brown
Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!
To Prep 0:15
To Cook 0:10
190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn
Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.
Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.
Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.
Serves 4 as a light meal.
More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.
Fat saturated 1.00g
Fat Total 3.00g
Carbohydrate sugars -
Carbohydrate Total 41.00g
Dietary Fibre 5.00g
Australian Good Taste - February 2011 , Page 28
Recipe by Gemma Luongo
More from the Lebanese Recipes Kitchen:
Lamb, feta and lentil fattoush
Sumac kebabs on couscous tabouli
Mediterranean lamb & vegetable couscous
Meatballs with couscous salad
Chicken couscous salad
Spicy couscous salad
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