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Middle Eastern Eggplant Salad

Middle Eastern Eggplant Salad

Name: Middle Eastern Eggplant Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean
Ingredients: Vegetable stock 2 cups; Pearl couscous 200 g; Middle Eastern spice blend 2 tsp; Olive oil ½ cup; Eggplants 4 baby; Red bell pepper 1; Cucumber 1; Fresh mint ⅓ cup; Cilantro ⅓ cup; Pomegranate 1; Salt; Black pepper

vegan-friendly

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25m
Serves 6
Easy
(1)

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

Cuisine:

Mediterranean Recipes

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

Middle Eastern Eggplant Salad

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:

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 Cole

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!