Grilled Eggplant with Couscous and Greek Yogurt Dressing Recipe

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.

No additional tips available.

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

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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.

Grilled Eggplant with Couscous and Greek Yogurt Dressing

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