Eggplant Salad with Israeli Couscous and Basil

Prep Time:
25 mins
Total Time:
25 mins

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


  • ¾ cup Israeli couscous

  • Coarse salt and ground pepper

  • 3 tablespoons olive oil

  • 1 pound Italian or graffiti eggplants, cut into ½-inch chunks

  • 3 shallots, trimmed and quartered

  • 2 teaspoons red-wine vinegar

  • 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.

Related Articles