Under 30 Minutes

Eggplant Salad with Israeli Couscous and Basil

The smaller eggplant in this recipe are less bitter and when cooked until softened, blend nicely with the basil dressing and couscous.

  • Prep:
  • Total Time:
  • Servings: 4
Eggplant Salad with Israeli Couscous and Basil
Recipe continues below this recipe video

Source: Everyday Food, September 2009


  • 3/4 cup Israeli couscous
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
  • 3 shallots, trimmed and quartered
  • 2 teaspoons red-wine vinegar
  • 1/3 cup lightly packed fresh basil, torn


  1. 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.

  2. 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.

  3. In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.


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