Eggplant and Couscous Salad

Name: Eggplant and Couscous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Turkish
Ingredients: 1 pcs Eggplant; 3 tbsp Olive oil; 140 g Couscous; 225 ml Vegetable broth; 200 g Cherry tomatoes; 100 g Goat cheese; to taste Mint; 1 pcs Lemon

A warm Turkish salad: couscous with roasted eggplant, cherry tomatoes, mint, and goat cheese. Light and aromatic.

Ingredients

1 pcs Eggplant
3 tbsp Olive oil
140 g Couscous
225 ml Vegetable broth
200 g Cherry tomatoes
100 g Goat cheese
to taste Mint
1 pcs Lemon

Instructions

Preheat the grill to maximum temperature. Place the eggplant on a baking sheet, brush with oil, and season. Cook for approximately 15 minutes, turning and brushing with oil occasionally, until golden brown and tender.
Pour hot broth over the couscous, cover, and let it rest for 10 minutes. Mix the cherry tomatoes, mint, goat cheese, and remaining oil together. Fluff the couscous with a fork and fold in the eggplant, tomato mixture, and lemon juice.