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Grilled Eggplant with Couscous and yogurt dressing Recipe

   
 

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     Grilled Eggplant with Couscous and yogurt dressing

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
Salad
2/3 cup whole wheat couscous
1 cup pomegranate seeda, divided
2 persian cucumbers, diced (1 cup)
2 Tablespoons chopped mint leaves
1 Tablespoon olive oil
2 teaspoons white wine vinegar
Dressing
7 ounces low-fat plain greek yogurt
 
1/2 cup chopped persian cucumber
1/4 cup mint leaves
1 green onion, chopped
1 Tablspoon white wine vinegar
1 clove garlic
Eggplant
4 Tablspoons olive oil
1 teaspoon finely chopped mint
2 small italian eggplants, cut on the bias into 6 slices

Instructions
Bring 1 cup water to boil in small saucepan. Stir in couscous. Cover pan and remove from heat and let stand 5 minutes. Transfer to bowl and cool 10 minutes. Stir 3/4 cup pomegranate seeds and remaining ingredients into couscous and season with salt and pepper. Chill 1 hour or over night.
Dressing- Puree all ingredients in a blender until smooth.
Eggplant- Pre-heat grill or grill pan to medium high. Whisk together olive oil and mint in a small bowl. Brush eggplant slices with mixture and season with salt and pepper. Grill slices 4 minutes per side until tender.
Divide salad among plates. Top each serving with 3 eggplant slices, remaining pomegranate seeds and dressing.
Serving Suggestions
Eggplant- Pre-heat grill or grill pan to medium high. Whisk together oil, mi


Originally Submitted
1/18/2015





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