Grilled Eggplant
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant slices topped with a fresh couscous salad featuring garlic, lemon, apricots, and herbs. Tender and charred, this Mediterranean dish works as a starter or main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants (sliced into ¼-inch-thick rounds)
- Extra-virgin olive oil (for drizzling)
- Sea salt and freshly ground black pepper
- ½ cup dry Israeli couscous
- ½ teaspoon extra-virgin olive oil (plus more for drizzling)
- 1 garlic clove (grated)
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 3 tablespoons chopped dried apricots or Medjool dates
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper
- Pinches red pepper flakes
- ¼ cup finely chopped fresh parsley
- 3 tablespoons chopped or sliced almonds
- ¼ cup fresh mint leaves (for garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 154mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.