Middle Eastern Eggplant Salad

vegan-friendly
Vegan-friendly
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Ingredients

2 cups Vegetable stock
200 g Pearl couscous
2 tsp Middle Eastern spice blend
½ cup Olive oil extra-virgin, divided
4 baby Eggplants quartered lengthwise
1 Red bell pepper small, cut into 1-cm pieces
1 Cucumber Lebanese cucumber, halved lengthwise, sliced
⅓ cup Fresh mint leaves
⅓ cup Cilantro fresh leaves
1 Pomegranate
Salt to taste
Black pepper to taste

Nutritional information

310
calories
14,1g
fat
35g
carbohytrates
7,2g
protein
0mg
cholesterol
568mg
sodium
Ingredients

Middle Eastern Eggplant Salad

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This Middle Eastern Eggplant Salad is a delicious vegan dish packed full of Middle Eastern flavors thanks to the Baharat spice blend. It can be enjoyed as a vegetarian main or side dish. This recipe is quick and easy to make, budget-friendly, and surprisingly delicious.

Start by cooking couscous and coating the eggplant wedges with oil and spices. Cook the eggplants, flipping them over frequently until golden and tender. After mixing everything up, remove arils from the pomegranate over a bowl to catch the juice and make a dressing. Top the couscous mixture with the eggplant wedges. Finish off with mint and cilantro leaves, spoon the dressing over and serve.

To make the Middle Eastern Eggplant Salad, you will need the following ingredients:

Ingridiens for Middle Eastern Eggplant Salad

Steps to make Middle Eastern Eggplant Salad

1

Cook couscous

15

In a saucepan over medium-high heat, bring 2 cups stock to a boil and add 200 grams couscous. Reduce the heat to low. Cover partially and simmer, stirring occasionally, for 10 minutes or until couscous is tender. Set aside to cool, about 5 minutes.

2

Coat eggplants

3

In a small bowl, combine 2 teaspoons of the spice blend and half the olive oil. Place the eggplant wedges on a baking tray and brush with the oil mixture.

3

Cook eggplants

5

In a large skillet over medium heat, heat 1 tablespoon olive oil. Cook the eggplant wedges, flipping them over frequently, until golden and tender, 3 to 4 minutes. Transfer to a paper towel.

4

Assemble salad

2

In a serving bowl, place 1 chopped red bell pepper, 1 sliced cucumber, half the mint, and half the cilantro leaves. Add couscous and toss to combine.

5

Make dressing

3

Remove arils from the pomegranate over a bowl to catch the juice. You need 2 tablespoons of juice. Add pomegranate arils and remaining olive oil to pomegranate juice. Season with salt and black pepper to taste and whisk to combine.

6

Top couscous with eggplant

2

Top the couscous with the eggplant wedges. Scatter the remaining mint and cilantro leaves over.

7

Serve

To serve, spoon the dressing over and enjoy!

This vibrant Middle Eastern Eggplant Salad recipe is packed full of classic Middle Eastern flavors. Make it soon, and please tag #cookmerecipes in your veggie posts.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Delicious! This is the perfect dish for a summer BBQ. Thanks for sharing!

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