Reviews (2) Add Rating & Review 49 Ratings 5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0 Martha Stewart Member Rating: Unrated 09/20/2013 Excellent dish! Yepi Martha Stewart Member Rating: Unrated 09/14/2013 sarah carey rules the planet!
Back to Eggplant Salad with Israeli Couscous and Basil All Reviews for Eggplant Salad with Israeli Couscous and Basil - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med104830_0909_eggplantsalad.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med104830_0909_eggplantsalad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
med104830_0909_eggplantsalad.jpg
med104830_0909_eggplantsalad.jpg
Ingredients
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
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.
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.
In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.
Reviews (2)
Add Rating & Review 49 Ratings 5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 09/20/2013 Excellent dish! Yepi Martha Stewart Member Rating: Unrated 09/14/2013 sarah carey rules the planet!
Reviews (2)
Add Rating & Review 49 Ratings 5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0
Add Rating & Review
49 Ratings 5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0
49 Ratings 5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0
49 Ratings 5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0
5 star values: 13 4 star values: 18 3 star values: 12 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 09/20/2013 Excellent dish! Yepi Martha Stewart Member Rating: Unrated 09/14/2013 sarah carey rules the planet!Martha Stewart Member
Rating: Unrated 09/20/2013
Excellent dish! Yepi
Rating: Unrated
Rating: Unrated 09/14/2013
sarah carey rules the planet!
All Reviews for Eggplant Salad with Israeli Couscous and Basil
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Eggplant Salad with Israeli Couscous and Basil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
