Roasted Eggplant and Israeli Couscous Salad
Using Alexandra’s Israeli Couscous
1 eggplant (skin on)
3 tsp dried herbs
sea salt and black pepper
3 Tbsp olive oil
1 clove garlic
1 cup Alexandra's Israeli Couscous
2 cups vegetable/chicken stock (or 1 cup stock diluted with 1 cup water)
Bunch of coriander
Bunch of mint
Juice of 1/2 lemon
Preheat the oven to 150ºC and line a baking tray with baking paper.
Chop the eggplant into small cubes and place in a large mixing bowl with the dried herbs and 2 Tbsp of the olive oil.
Mix until the cubes are roughly coated, and then place on the tray and into the oven. Roast for 25 minutes, then turn the eggplant cubes over and return the oven again for another 10 minutes, or until brown. Take care here to avoid burning.
While the eggplant is roasting, gently sauté the onion in a saucepan with 1 Tbsp olive oil until soft and golden, then add another teaspoon of herbs, black pepper and the garlic. Stir for 1 minute, or until fragrant.
Add the couscous and stir for a few minutes until the grains are coated and lightly toasted. Add the stock to cover the couscous (top up with water if needed) and bring to the boil. Reduce the heat to very low and cover with a lid.
After 10 minutes or so, check the couscous and fluff with a fork. Loosen any stuck to the bottom of the pan. Cover again and cook for another 5 minutes, or until cooked through. Fluff again and set aside, covered.
In a large bowl, mix together the couscous, eggplant and chopped herbs. Stir in the lemon juice and a little of the olive oil if needed. Season to taste.
Serves 2 as a main dish, or 4 as a side salad.