Grilled Eggplant with Couscous and Greek Yogurt Dressing Recipe - Vegetarian Times

Grilled Eggplant with Couscous and Greek Yogurt Dressing

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Grilled Eggplant with Couscous and Greek Yogurt Dressing

Tender grilled eggplant is delicious with herbs and olive oil.

  • 4Servings

Ingredients

Salad

  • 2/3 cup whole-wheat couscous
  • 1 cup pomegranate seeds, divided
  • 2 Persian cucumbers, diced (1 cup)
  • 1/4 cup sliced green onion
  • 2 Tbs. chopped mint leaves
  • 1 Tbs. olive oil
  • 2 tsp. white wine vinegar

Dressing

  • 7 oz. low-fat plain Greek yogurt
  • 1/2 cup chopped Persian cucumber
  • 1/4 cup mint leaves
  • 1 green onion, chopped
  • 1 Tbs. white wine vinegar
  • 1 clove garlic

Eggplant

  • 4 tsp. olive oil
  • 1 tsp. finely chopped fresh mint
  • 2 small Italian eggplants, each cut on the bias into 6 slices

Preparation

1. To make Salad: Bring 1 cup water to boil in small saucepan. Stir in couscous. Cover pan, remove from heat, and let stand 5 minutes. Transfer to bowl, and cool 10 minutes.

2. Stir 3/4 cup pomegranate seeds and remaining ingredients into couscous, and season with salt and pepper, if desired. Chill 1 hour, or overnight.

3. To make Dressing: purée all ingredients in blender until smooth.

4. To make Eggplant: Preheat grill or grill pan over medium-high heat. Whisk together oil and mint in small bowl. Brush eggplant slices with mint oil, and season with salt and pepper, if desired. Grill slices 4 minutes per side, or until tender and nicely grill-marked.

5. Divide Salad among plates. Top each serving with 3 eggplant slices, 1 Tbs. remaining pomegranate seeds, and 2 Tbs. Dressing. Serve remaining Dressing on side.

Nutrition Information

  • Calories: 259
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 2 mg
  • Fat Content: 10 g
  • Fiber Content: 9 g
  • Protein Content: 8 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 19 mg
  • Sugar Content: 11 g