Grilled Eggplant
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
4.93 out of 5 stars
(14)
Ingredients
4 servings
- 2 medium eggplants, sliced into ¼-inch-thick rounds
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- ½ cup dry Israeli couscous
- ½ teaspoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 3 tablespoons chopped dried apricots or Medjool dates
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper
- Pinches of red pepper flakes
- ¼ cup finely chopped fresh parsley
- 3 tablespoons chopped or sliced almonds
- ¼ cup fresh mint leaves, for garnish
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Preparation
Chef’s notes
To make this recipe gluten-free, substitute cooked quinoa for the couscous.