Eggplant Salad With Israeli Couscous And Basil Recipes

ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
• Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
• Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL

Steps:

• In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
• Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
• In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING

Steps:

• Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
• Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
• Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
• Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES

Steps:

• Preheat a grill pan over medium heat. Season zucchini, squash, eggplant, onion, and red pepper with salt and pepper. Lightly brush vegetables with oil.
• Place zucchini and squash on grill pan and cook, turning once, 3 minutes per side; transfer to a plate. Place eggplant on grill pan and cook, turning once, until nicely caramelized and tender, about 4 minutes per side; transfer to plate with zucchini and squash. Place onion on grill pan and cook, turning once, 4 minutes per side; transfer to plate with zucchini, squash, and eggplant.
• Place red pepper on grill and cook until all sides are charred, about 10 minutes. Place the pepper in a bowl and cover with plastic wrap; let steam 10 to 15 minutes. Remove pepper from bowl and peel using a paring knife. Cut pepper in half, remove stem and discard seeds; transfer pepper to plate with zucchini, squash, eggplant, and onion.
• Cut all vegetables into bite-size pieces; set aside.
• Bring a large pot filled with water to a boil over high heat. Add salt and return to a boil. Add couscous and cook until al dente, 7 to 8 minutes. Drain and place couscous in a large serving bowl; toss with 2 tablespoons olive oil. Add grilled vegetables, tomatoes, parsley, and basil; set aside.
• In a medium bowl, whisk together lemon juice, garlic, and sumac powder. Slowly whisk in remaining 1/4 cup oil; season with salt and pepper. Drizzle over couscous salad and gently toss to combine; season with salt and pepper.

ROASTED EGGPLANT AND ISRAELI COUSCOUS SALAD RECIPE - (4.5/5)

Steps:

• Preheat the oven to 450°F. In a large mixing bowl, combine the eggplant, onion, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the cumin. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized. In the meantime, whisk the remaining olive oil and salt, and the lemon juice, zest, and garlic in a medium mixing bowl. Bring a medium pot of salted water to a boil. Cook the couscous until just tender, about 8 minutes. Drain, and add to the bowl (with the dressing). Toss together with the roasted eggplant and cilantro. Serve as a bed for these lamb chops, or a nice piece of grilled fish