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+ servings

Grilled Eggplant

rate this recipe:
4.89 from 9 votes
Prep Time: 15 mins
Cook Time: 14 mins
Serves 4
Learn how to grill eggplant perfectly every time! I top the tender, charred eggplant slices with a fresh couscous salad. To make this recipe gluten-free, substitute cooked quinoa for the couscous.

Ingredients

Grilled Eggplant

Couscous Salad Topping

  • ½ cup dry Israeli couscous
  • ½ teaspoon extra-virgin olive oil, more for drizzling
  • 1 garlic clove, grated
  • 1 tablespoon lemon juice, plus 1/2 teaspoon zest
  • 3 tablespoons chopped dried apricots or Medjool dates
  • heaping 1/4 teaspoon sea salt
  • Freshly ground black pepper
  • Pinches red pepper flakes
  • ¼ cup finely chopped parsley
  • 3 tablespoons chopped or sliced almonds
  • ¼ cup mint leaves, for garnish

Instructions

  • Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
  • Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
  • Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.