loveandlemons4.9
Grilled Eggplant
Learn how to grill eggplant perfectly every time! I top the tender, charred eggplant slices with a fresh couscous salad. To make this recipe gluten-free, substitute cooked quinoa for the couscous.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to ⏱️ 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, several grinds of pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
fresh lemon juice1 tablespoon
2
Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill for 2 to ⏱️ 3 minutes per side, or until well-charred and tender.
3
Assemble the eggplant on a platter and top with the couscous salad. Garnish with the mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.
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