Griddled Aubergine Salad

  • Cook: 20 min
  • Servings: 4

Ingredients

  • 200 g couscous
  • 1 vegetable stock cube with 250 ml boiling water
  • 5 tbsp olive oil
  • 2 small eggplants (or 1 large), cut into ½ cm rounds
  • 1 red onion sliced into wedges
  • 1 tbsp za'atar (optional)
  • Salt and pepper to season
  • 150 g halved cherry tomatoes
  • ½ a cubed cucumber
  • a handful of roughly chopped flat leaf parsley
  • 50 g of roughly chopped, shelled toasted pistachios
  • Juice & zest of 1 lemon
  • 150 g crumbled Apetina® White Cheese Slice Natural

Place the couscous in a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 5 mins.

Meanwhile pre heat a griddle pan over a high heat.

Drizzle 3 tbsp of oil over the aubergines and red onion, sprinkle over the za’atar, if using, season well and griddle in batches until golden and tender.

Using a fork, separate the couscous. The salad can be served warm or if preferred cold, allow the couscous and aubergines to cool.

Toss together the couscous, tomatoes, cucumber, parsley and season.

Spoon the mixture onto a platter top with the aubergine, onion and pistachios. Mix together the remaining 2 tbsp oil, lemon juice and zest and drizzle over.

Finally crumble over the Apetina® White Cheese.

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