Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
190g (1 cup) couscous
250ml (1 cup) boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g (1/2 cup) low-fat Greek-style natural yoghurt
2 tbs cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn
Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.
Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.
Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.
Serves 4 as a light meal.
More ideas: Stir-fry chopped Lebanese eggplant, chilli, garlic, ginger and kecap manis. Cut eggplant into pieces. Marinate in honey and soy sauce. Thread onto skewers and cook on the barbecue.
Good Taste - February 2011, Page 28
Recipe by Gemma Luongo
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