Bulgur with pumpkin, pomegranate and pecan nut. Healthy eating. Vegetarian food

Couscous Salad with Egg Plant

Couscous Salad with Egg Plant

Serving Size:  1

Time of Preparation:  30 minutes


  1. Eggplant 100 g
  2. Chopped onion 30 g
  3. Garlic 2 cloves
  4. Cooking spray
  5. Salt as per taste
  6. CousCous 30 g
  7. Boiling water 1 cup
  8. Sliced olives 10 g
  9. Fresh herbs 5 g
  10. Chopped bell peppers 30 g
  11. Feta cheese cubed 10 g

For the dressing:

  1. Lemon juice 10 ml
  2. Olive oil 5 g
  3. Oregano 5 g
  4. Salt as per taste
  5. Black pepper a pinch



  1. Heat the oven to 220C/400F. Toss the eggplant cubes with cooking spray, chopped onion, and whole garlic cloves in a roasting pan and season with salt and pepper. Roast for 15 minutes.
  2. Remove the garlic and place it on a separate plate. Using a fork, mash it and then coat the eggplant mixture with the mashed garlic. Set aside to cool.
  3. Put the couscous and water and a pinch of salt into a bowl and cover for 5 minutes. Fluff with a fork and transfer to a salad bowl.
  4. Combine all of the dressing ingredients in a small bowl.
  5. Add the eggplant mixture, feta, herbs and olives to the couscous. gently mix to combine. Add the roasted red peppers and dressing and toss to coat. Taste for seasoning and add more if necessary.
  6. Refrigerate to chill or serve warm.


Nutrition Value: 

Energy: 350 Kcal

Protein: 8 g

Carbohydrates:  22 g

Fat: 22 g

Fiber:  1 g

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