Everyday Food Blog

Today's Recipe: Eggplant Salad with Israeli Couscous

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Even though summer produce is still at its peak, I'm already craving a comforting dish that feels right for fall. That's why I've decided to make this vegetarian end-of-season dish. Sauteed eggplant becomes silky and slightly sweet, making it a perfect complement to mild Israeli couscous. Toss everything together with a bit of basil, and serve this fragrant (and incredibly simple!) meatless meal for dinner tonight!

Ready to shop for this meal? Here's what you'll need:

3/4 cup Israeli couscous
Coarse salt and ground pepper
3 tablespoons olive oil
1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
3 shallots, trimmed and quartered
2 teaspoons red-wine vinegar
1/3 cup lightly packed fresh basil, torn

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