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.

INGREDIENTS

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

METHOD

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