Grilled eggplant is a simple yet stunning dish that brings out the vegetable’s natural richness in just 30 minutes. Its smoky, caramelized exterior gives way to a tender, melt-in-your-mouth interior, creating a perfect balance of textures. Seasoned with aromatic herbs and a hint of olive oil, each bite is a burst of savory, earthy flavors that feel both indulgent and wholesome. Whether served as a side or the star of the meal, it’s a versatile addition to any table.
This recipe is a breeze to prepare, with only 15 minutes of hands-on time and a quick grill to perfection. The charred edges add depth, while the soft flesh absorbs the subtle tang of balsamic or the warmth of garlic. It’s a dish that’s as satisfying to make as it is to eat, offering a healthy yet deeply flavorful experience. Perfect for weeknights or gatherings, grilled eggplant is sure to impress with its effortless elegance.
Ingredients for Grilled Eggplant with Couscous Salad
- For the Grilled Eggplant:
- 2 medium eggplants, sliced into ¼-inch-thick rounds
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- For the Couscous Salad Topping:
- ½ cup dry Israeli couscous
- ½ teaspoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 3 tablespoons chopped dried apricots or Medjool dates (substitute with raisins if preferred)
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper
- Pinches red pepper flakes (optional, for a hint of spice)
- ¼ cup finely chopped fresh parsley
- 3 tablespoons chopped or sliced almonds (toasted for extra flavor)
- ¼ cup fresh mint leaves, for garnish
Step-by-Step Instructions
- Make the Couscous Salad:
- Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain well and transfer to a medium bowl.
- Add ½ teaspoon olive oil, grated garlic, lemon juice, lemon zest, dried apricots, sea salt, several grinds of black pepper, and red pepper flakes. Mix well.
- Stir in the chopped parsley and almonds. Taste and adjust seasoning if needed. Set aside.
- Grill the Eggplant:
- Heat a grill to medium-high heat (about 400°F/200°C).
- Drizzle the eggplant slices with olive oil and sprinkle generously with sea salt and black pepper.
- Grill for 2 to 3 minutes per side, or until well-charred and tender. Flip carefully to avoid breaking the slices.
- Assemble the Dish:
- Arrange the grilled eggplant slices on a serving platter.
- Spoon the couscous salad over the eggplant. Garnish with fresh mint leaves.
- Drizzle with a little extra olive oil and season with additional salt and pepper if desired. Serve immediately.
Perfect Pairings: Serving Suggestions
Grilled Eggplant with Couscous Salad is versatile and pairs beautifully with a variety of dishes. For a light meal, serve it alongside a fresh green salad or roasted vegetables. If you’re craving something heartier, pair it with grilled chicken or lamb kebabs. It also makes a great addition to a Mediterranean-inspired mezze platter with hummus, pita, and olives.
Switch It Up: Recipe Variations
Customize this dish to suit your taste! Swap the couscous for quinoa or bulgur for a different grain base. Add crumbled feta or goat cheese for a creamy twist. For a nut-free option, replace the almonds with sunflower seeds or omit them entirely. You can also experiment with different herbs like basil or cilantro instead of parsley and mint.
Quick Tips: Time-Saving Hacks
To save time, prep the couscous salad ingredients while the eggplant grills. Use pre-sliced almonds and pre-chopped dried apricots to cut down on prep work. If you’re short on time, grill the eggplant slices in a grill pan on the stovetop instead of firing up an outdoor grill. This dish can also be partially prepped ahead—make the couscous salad up to a day in advance and store it in the fridge.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. The couscous salad may absorb some of the olive oil, so give it a quick drizzle before serving. To reheat, warm the eggplant in a skillet over medium heat or in the oven at 350°F for about 5 minutes. Avoid microwaving to maintain the texture of the grilled eggplant.
Grill Like a Pro: Equipment Guidance
For perfectly grilled eggplant, use a well-oiled grill to prevent sticking. If you don’t have a grill, a grill pan or even a cast-iron skillet works well. Make sure your grill or pan is preheated to medium-high heat before adding the eggplant slices. This ensures they get those beautiful char marks and cook evenly.
Grilled Eggplant
Ingredients
Grilled Eggplant
- 2 medium eggplants, sliced into ¼-inch-thick rounds
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Couscous Salad Topping
- ½ cup dry Israeli couscous
- ½ teaspoon extra-virgin olive oil, plus more for drizzling
- 1 clove garlic, grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 3 tablespoons chopped dried apricots or Medjool dates
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper
- Pinches red pepper flakes
- ¼ cup finely chopped fresh parsley
- 3 tablespoons chopped or sliced almonds
- ¼ cup fresh mint leaves, for garnish
Instructions
- Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, several grinds of pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
- Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill for 2 to 3 minutes per side, or until well-charred and tender.
- Assemble the eggplant on a platter and top with the couscous salad. Garnish with the mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.