Roasted Eggplant with Couscous and Pomegranates

This dish combines a lot of different flavors and textures. The mint and the pomegranate seeds make it a very refreshing and light dish. Serve it cold in summer and warm in winter.

P1020600

P1020599

Roasted Eggplant with Couscous and Pomegranates
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 2 small eggplants, cut into 1" thick slices
  2. 1 tsp olive oil
  3. Salt
  4. 3 tbsp fresh mint, chopped, divided
  5. 1 cup whole- wheat couscous
  6. 1 1/2 cup water
  7. 1 tsp salt
  8. 1 cup pomegranate seeds
  9. 1 cup diced cucumber
  10. 2 tbsp green onions, thinly sliced
  11. 1 tsp olive oil
  12. 2 tsp white vine vinegar
For the dressing
  1. 1/2 cup cashews
  2. 1/4 cucumber
  3. 1 handful mint leaves
  4. 1 tsp white wine vinegar
  5. 1 clove garlic
Instructions
  1. Preheat oven to 400F/200C.
  2. Add water and salt to a small pot and bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let it rest, covered, until the couscous absorbs the water, about 5 minutes. Fluff it with a fork, transfer it to a bowl and let it cool.
  3. Arrange the eggplant slices in a single layer on a baking tray lined with parchment paper. In a small bowl combine mint and olive oil. Brush slices with the oil mixture and sprinkle with salt. Bake until golden brown.
  4. Meanwhile, process ingredients for dressing in a food processor until smooth.
  5. Stir cucumber, green onion, mint, pomegranate seeds, oil and vinegar into the couscous and chill in the fridge for at least 20 minutes.
  6. Divide salad among plates, top each with eggplant slices and some dressing. Serve the remaining dressing on the side.
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