Eggplant Couscous Salad

Dinner Salad

Ingredients

  • 2 eggplants, cut into 1.5cm rounds
  • 1 cup couscous
  • 1 cup boiling water
  • 1/4 cup currants
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • Baby spinach (a few handfuls)
  • DRESSING
  • 1 cup Greek yoghurt
  • 2 tbsp olive oil
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tsp Dijon mustard
  • 2 cloves garlic, crushed

To Top

  • 125g fresh burrata, drained (or substitute with mozzarella or feta, or omit)
  • 1/4 cup pistachios, roughly chopped
  • 1/4 cup fresh mint, chopped
  • Chilli flakes

Method

  1. Preheat oven to 180°C fan bake.
  2. Brush eggplant slices with olive oil on both sides, season with salt and pepper, and place on a lined baking tray. Roast for about 25 minutes, until tender but not falling apart.
  3. In a bowl, combine couscous, boiling water, currants, cumin, olive oil, and 1 tsp salt. Cover and set aside for 10 minutes. Fluff with a fork and stir through baby spinach.
  4. Blitz all dressing ingredients together until smooth.
  5. To assemble, spread dressing on the base of a platter, then layer couscous, roasted eggplant, and toppings.