Eggplant and Couscous Salad

(Serves 2)


1 medium eggplant, cut into 1 inch dice Handful cherry tomatoes, halved 1/4 telegraphic cucumber, diced 1 spring onion, sliced finely 80gm cous cous 1 clove garlic minced 2 tblspn plus 1 tblspn olive oil Juice if 1/2 lemon 1 tblspn Mekhala Organic Asian Citrus Seasoning Mekhala Himalayan Pink Salt and freshly ground pepper to taste


​​1. Cook cous cous according to packet instructions. Allow to cool. Add tomatoes, cucumber and spring onion.

2. In a heavy based pot or pan over medium heat, heat 2 tblspn olive oil.

3. Add garlic and sauté for 1 min. Add eggplant and Mekhala Organic Asian Ctrus Seasoning. Fry over Low-medium heat for 5-10 min or until eggplant has softened.

4. Add to salad warm, and toss with remaining olive oil, lemon juice and season to taste.

5. Serve with Greek yogurt and extra lemon.


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