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Eggplant Salad with Israeli Couscous and Basil

Eggplant Salad with Israeli Couscous and Basil

Everyday Food, September 2009 http://www.marthastewart.com/147038/eggplant-salad-israeli-couscous-and-basil
3.05
Rated
61100(2)2
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  1. In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
  2. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
  3. In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

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