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Mediterranean Eggplant Salad

Ingredients
  

  • 4 tablespoon olive oil
  • 2 medium eggplants cut into 2 inch cubes
  • 2 medium zucchini cut into 2 inch cubes
  • 1 small red onion cut into 2 inch cubes
  • Sea salt and freshly ground pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups couscous cooked according to package directions
  • 1 lemon juiced
  • 1 clove garlic minced
  • 1 cup halved cherry tomatoes
  • 1/2 cup halved Kalamata olives pitted
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1 cup crumbled feta cheese

Instructions
 

  • Preheat the oven to 400.
  • In a large bowl, add 2 tablespoons olive oil, eggplant, zucchini, red onion, sea salt and freshly ground pepper, cumin, coriander, cayenne pepper and stir to combine.
  • Place on a large roasting pan, and roast vegetables 25 to 30 minutes until golden.
  • In a large bowl, add vegetables, couscous, lemon, garlic, tomatoes, olives, parsley, mint, remaining olive oil and feta.
  • Stir to combine.

Notes

SERVING SUGGESTION: Steamed New Red Potatoes (Steam small new red potatoes and toss them with a little butter and chopped parsley.) NUTRITION: 437 Calories; 21g Fat (41.3% calories from fat); 13g Protein; 53g Carbohydrate; 8g Dietary Fiber; 22mg Cholesterol; 616mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 3 1/2 Fat.
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