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Eggplant Salad with Israeli Couscous and Basil


Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Reviews Add a comment

  • Danh Vo
    20 SEP, 2013
    Excellent dish! Yepi
  • smoothness
    14 SEP, 2013
    sarah carey rules the planet!
  • athurness
    4 JAN, 2010
    Excellent dish! I sometimes add kalamata olives for variety.