Grilled Eggplant with Couscous and Greek Yogurt Dre

Name: Grilled Eggplant with Couscous and Greek Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup whole-wheat couscous; 1 cup pomegranate seeds, divided; 2 Persian cucumbers, diced (1 cup); 1/4 cup sliced green onion; 2 Tbs. chopped mint leaves; 1 Tbs. olive oil; 2 tsp. white wine vinegar; 7 oz. low-fat plain Greek yogurt; 1/2 cup chopped Persian cucumber; 1/4 cup mint leaves; 1 green onion, chopped; 1 Tbs. white wine vinegar; 1 clove garlic; 4 tsp. olive oil; 1 tsp. finely chopped fresh mint; 2 small Italian eggplants, each cut on the bias into 6 slices

Servings: persons

⅔ cup whole-wheat couscous
1 cup pomegranate seeds, divided
2 Persian cucumbers, diced (1 cup)
1/4 cup sliced green onion
2 Tbs. chopped mint leaves
1 Tbs. olive oil
2 tsp. white wine vinegar
7 oz. low-fat plain Greek yogurt
1/2 cup chopped Persian cucumber
1/4 cup mint leaves
1 green onion, chopped
1 Tbs. white wine vinegar
1 clove garlic
4 tsp. olive oil
1 tsp. finely chopped fresh mint
2 small Italian eggplants, each cut on the bias into 6 slices

1
To make Salad: Bring 1 cup water to boil in small saucepan.
2
Stir in couscous.
3
Cover pan, remove from heat, and let stand 5 minutes.
4
Transfer to bowl, and cool 10 minutes.
5
Stir 3/4 cup pomegranate seeds and remaining ingredients into couscous, and season with salt and pepper, if desired.
6
Chill 1 hour, or overnight.
7
To make Dressing: puree all ingredients in blender until smooth.
8
To make Eggplant: Preheat grill or grill pan over medium-high heat.
9
Whisk together oil and mint in small bowl.
10
Brush eggplant slices with mint oil, and season with salt and pepper, if desired.
11
Grill slices 4 minutes per side, or until tender and nicely grill-marked.
12
Divide Salad among plates.
13
Top each serving with 3 eggplant slices, 1 Tbs.
14
remaining pomegranate seeds, and 2 Tbs.
15
Dressing.
16
Serve remaining Dressing on side.

356

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: ⅔ cup whole-wheat couscous, 1 cup pomegranate seeds, divided, 2 Persian cucumbers, diced (1 cup), 1/4 cup sliced green onion, and more.

Yes, Grilled Eggplant with Couscous and Greek Yogurt Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Eggplant with Couscous and Greek Yogurt Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions