Flatbreads With Eggplant Recipe

Name: Flatbreads With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup couscous; 4 tbsp extra virgin olive oil, plus additional, for grilling vegetables; 1 None eggplant, sliced crosswise; 2 None zucchini, sliced into long thin strips; 6 None plum tomatoes, halved croswise; None None Sugar, for sprinkling; 1 cup finely chopped flat-leaf parsley; 1 cup chopped mint; 3 None green onions, finely chopped; 3 tbsp lemon juice; None None Freshly ground black pepper to taste; None None Flatbreads or flour tortillas

Servings: persons

1 cup couscous
4 tbsp extra virgin olive oil, plus additional, for grilling vegetables
1 None eggplant, sliced crosswise
2 None zucchini, sliced into long thin strips
6 None plum tomatoes, halved croswise
None None Sugar, for sprinkling
1 cup finely chopped flat-leaf parsley
1 cup chopped mint
3 None green onions, finely chopped
3 tbsp lemon juice
None None Freshly ground black pepper to taste
None None Flatbreads or flour tortillas

1
Pour 1 cup boiling water over couscous in a large heatproof bowl. Let stand for 10 mins. Fluff with a fork. Stir in 1/2 tsp salt and 1 tbsp of the olive oil. Cover and set aside to cool
2
Brush eggplant rounds with olive oil. Cook in a hot grill pan on high heat until deep golden-brown on both sides. Transfer to a plate and sprinkle with salt. Toss zucchini strips with a little oil and cook until lightly browned. Transfer to the plate and sprinkle with salt.
3
Meanwhile, drain tomatoes, cut-side down, while grilling vegetables. Dab with paper towels then brush with oil and sprinkle with a little sugar. Cook in oiled grill pan until charred on both sides. Transfer to the plate.
4
Mix parsley, mint, green onions, lemon juice, freshly ground black pepper to taste and 3 tbsp virgin olive oil with couscous. Layer flatbreads with couscous salad, eggplant, zucchini and tomatoes. Roll up and serve.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup couscous, 4 tbsp extra virgin olive oil, plus additional, for grilling vegetables, 1 None eggplant, sliced crosswise, 2 None zucchini, sliced into long thin strips, and more.

Yes, Flatbreads With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flatbreads With Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions