ISRAELI EGGPLANT SALAD RECIPE RECIPES

Steps:

• In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
• Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
• In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

Steps:

• Preheat oven to 400 degrees F. Score eggplants in few places with a sharp knife and place them in a baking tray, and bake for about 50 minutes to an hour until soft, turning them every 20 minutes or so.
• Remove from oven and let cool. Once cooled, tear them apart with your hands, discard the skins, then roughly chopped, drain in a colander to get rid as much liquid as possible, about an hour.
• For the tahini dressing, place the tahini paste, water, lemon juice, sa;t, garlic, and parsley in a food processorand process until smooth. If the sauce seems to thick, drizzle in a little bit more water until you get the right consistency you desire. Taste and correct seasoning as needed.
• Place the drained eggplant in a serving dish and toss the salt in. Then add tomatoes, chives, pomegranate seeds, and sliced red onion.
• Spoon the green tahini sauce on top and toss before serving. Add a light drizzle of olive oil on top.