Grilled Eggplant with Israeli Couscous

Ingredients:
 

Couscous:

-1 cup dry Israeli couscous (also called pearl couscous) + 1 1/2 cups water

-1 shallot or a quarter of a small red onion, thinly sliced

-1 cup halved cherry tomatoes 

-1 cup fresh flat leaf parsley, loosely packed

-1 cup fresh mint leaves, loosely packed

Dressing:

-1/4 cup extra-virgin olive oil

-Zest and juice from one large lemon

-3 cloves garlic, minced

-1/4 tsp salt

-1/4 tsp black pepper

Eggplant:

-Two medium eggplants, sliced into 1/2 inch thick rounds 

-Salt (approx. 2-3 TBSP for drawing out moisture)

-3/4 cups olive oil 

-5 cloves garlic, minced

-Juice of 1 lemon 

-Salt and pepper, to taste 

To serve:

-Fresh mint

-Greek-style yogurt mixed with a bit of lemon juice and minced garlic

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Prepare the Israeli couscous:

1. Prepare Israeli couscous according to package direction (can easily sub regular couscous, bulgur wheat, or orzo!) 

2. Drizzle with a bit of olive oil and set couscous aside to cool. Chop tomatoes, shallot, and herbs. Once cooled, combine with couscous.

3. Whisk together dressing ingredients. Pour over couscous mixture. Cover and chill until ready to serve.

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Prepare the eggplant:

4. Sprinkle salt over eggplant rounds (both sides) and set in colander for 30-45 minutes. This will remove any bitterness and draw out moisture.

5. Whisk together eggplant marinade (olive oil, lemon, garlic, salt, and pepper). 

6. Rinse salt off, dry eggplant rounds between two kitchen towels, and then place in a large dish. Pour over marinade and mix well to incorporate. Allow to marinate for 10-30 min.

7. Heat bbq grill to medium-high. Grill eggplant rounds 3-4 minutes per side, or until grill lines appear. Careful not to overcook to the point that they become mush!

8. Top with fresh mint, a squeeze of lemon juice, and/or Greek style yogurt. 

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Makes 4 servings.

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