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Greek-Inspired Roasted Eggplant Salad Pg. 55.jpg

Greek-Inspired Roasted Eggplant Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

8 Servings

Ingredients

  • 4 small eggplants sliced in half lengthwise
  • ¼ cup oil
  • 2 cups prepared Israeli-style couscous plain or whole wheat
  • 2 Persian cucumbers
  • 2 red peppers
  • ½ cup parsley
  • ½ cup olive oil
  • ½ cup lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup feta cheese optional
  • ½ cup sliced black olives optional

Instructions

  • Preheat oven to 400°F.
  • Place eggplant, cut-side down on a parchment-lined baking tray. 
  • Drizzle with oil, sprinkle some salt, and roast for thirty minutes, until eggplant is tender. 
  • Remove from oven and allow to cool. 
  • Combine couscous with cucumbers, peppers, and parsley. 
  • Combine lemon juice, olive oil, garlic, salt, and pepper. Pour over couscous mixture. 
  • Place couscous mixture atop each eggplant.
  • Top with black olives and/or feta cheese (optional).
  • Recipe published in JOY of KOSHER with Jamie Geller magazine, Late Winter 2014. Subscribe Now.
  • Magazine Purim 2014
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