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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

49 Ratings
  • 5 star values: 13
  • 4 star values: 18
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 0
Rating: Unrated
09/20/2013
Excellent dish! Yepi
Rating: Unrated
09/14/2013
sarah carey rules the planet!