Better Bites

My experiments in healthy eating, cooking, and living

Grilled Eggplant Salad

grilled eggplant salad

 

I wish I could say that every recipe I post is part of a well thought out plan, but the truth is that most of my recipes are created  based on what I have in the kitchen at that particular time. On Saturday, I had an eggplant and a red pepper that had been in the fridge for a week. It was also a sunny spring day outside, one which provoked me to have my hubby-to-be to drag out the grill and light it up!

The combination of the cumin and oregano made each bite of eggplant more flavorful than the last. The spices also paired wonderfully with the sweet tasting roasted red pepper. At least for me, couscous can do no wrong. Its versatility worked well with the eggplant salad. Read on for the tasty grill recipe.

Grilled Eggplant Salad: 

*Serves 4 as a side dish or 2-3 as a main dish

Ingredients:

1 eggplant, sliced into strips with the skin on

1-2 tbsp of extra virgin olive oil

1/2 – 1 tsp of cumin

1/2 – 1 tsp of dried oregano

1/4 tsp of sea salt and freshly ground pepper

1/2 red bell pepper, cut into thick strips

Herb Couscous: 

Ingredients:

1 cup of whole grain couscous (sub quinoa for a GF recipe, just cook according to the instructions on the quinoa package)

2 tsp extra virgin olive oil

1/2 tsp of salt, oregano, and dried basil

1/4 tsp of garlic powder and freshly ground pepper

Method: 

1- While the grill is heating up halve a pepper and remove the seeds. Then cut it into thick strips. After cutting the pepper, cut the eggplant into long strips. Then toss the eggplant in the olive oil. Season the eggplant with cumin and oregano. Rub on the eggplant until the spices are evenly distributed.  Add both veggies to the grill. Turn them after about five minutes. Cook them a total of about ten minutes or until they are tender.

2- While the eggplant is on the grill, boil one cup of water. Once the water is boiling, add the couscous and then take it off the heat. Let it sit for five minutes, then fluff and add the oregano, basil, salt, pepper, garlic pepper, and olive oil.

3- Dice the grilled eggplant and pepper into one inch pieces and toss together. Put the couscous into a serving dish and top with the grilled eggplant salad.

As the spring continues to warm up, I long for summer-like foods. Feel free to post any of your favorite grill-recipes below!

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