EASY Mediterranean Eggplant Salad

Spring is here and so are SALADS! No, I’m not talking about ones only filled with leafy greens, but instead grain salads which can be packed with just as many nutrients and can be added to liven up your leafy greens or featured at your next potluck. This Mediterranean Eggplant Salad has become a staple in our house and was inspired by the homemade kitchen of a healthy deli and cafe that gave me my first job at 14! I learned so much about cooking from working there (something I am FOREVER grateful for) and I’m so excited to be sharing one of my favorite dishes from there. It’s light, packed with flavor and protein and even though I still can’t make it quite as good as they used to, I like to think this version is pretty close!

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Ingredients:

  • 1 1/2 cups of couscous (I love the Rice Select Brand)

  • 1 container cherry tomatoes

  • 1 bunch scallions (more or less depending on your love for them)

  • 1 medium eggplant, cubed w/skin

  • 1/2-1 cup crumbled feta

  • 2 tablespoons avocado or olive oil (Chosen Foods is my favorite brand!)

  • 1/4 teaspoon garlic powder

  • Salt & Pepper

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Directions:

  • Wash, dry and shop eggplant into medium size cubes. Lay chopped eggplant on non-stick baking sheet (here’s my favorite kind) and sprinkle with kosher salt. Allow to sit for 30 minutes to draw water out of eggplant. After 30 minutes, blot eggplant with paper towel. Meanwhile, preheat oven to 425.

    • **I never skip this step with eggplant. It helps reduce bitterness and also excess moisture that can make your eggplant a mushy mess when cooking!

  • Place salted eggplant in oven and roast for about 20 minutes until tender. After eggplant is tender, drizzle it with your favorite oil (I love avocado oil).

  • While eggplant cooks, chop up your tomatoes (in half) and scallions.

  • Cook couscous according to your package instructions. It takes all of 5 minutes. I add a tablespoon of avocado oil to my water before cooking the couscous. Set aside in a large bowl to cool slightly after cooking.

  • Now it’s time to assemble! Fluff your couscous and add salt, pepper, and garlic powder to taste. Add in chopped eggplant and toss again. Toss in tomatoes and scallions, and you guessed it, toss again! Finally, add in the best part…the CHEESE. Make sure your couscous and eggplant aren’t too hot so that your feta doesn’t melt!

  • Once everything is tossed together you can enjoy it right away as is or add it to your favorite salad as well! This time around I topped my Mediterranean Eggplant Salad with some nutrient packed Speckled Pea Shoot microgreens from Elevated Earth, the company I talked all about last week on my Instagram stories. They added a delicious extra crunch and elevated this recipe even further!

Enjoy your first fun salad of the spring! Feel free to leave any questions or comments, below!

XOXO - Jamie

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