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How to make Middle Eastern eggplant salad

Yield = 6
Prep time: 0:25
Cook time: 0:15
Total time: 0:40

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.