Recipe: Grilled Eggplant with Couscous

Kirrihill Partner Series Cabernet Sauvignon 2019, Clare Valley $30


Serves: 4

Total Time: 30 minutes

By Jeanine Donofrio, Love & Lemons


Grilled Eggplant

  • 2 medium eggplants, sliced into ¼-inch thick rounds
  • Extra-virgin olive oil for drizzling
  • sea salt

Couscous Salad Topping

  • ½ cup dry Israeli couscous
  • ½ teaspoon extra-virgin olive oil, more for drizzling
  • 1 garlic clove, grated
  • 1 tablespoon lemon juice, plus 1/2 teaspoon zest
  • 3 tablespoons chopped dried apricots or Medjool dates
  • heaped 1/4 teaspoon sea salt
  • freshly ground black pepper
  • Pinches red chilli flakes
  • ¼ cup finely chopped parsley
  • 3 tablespoons chopped or sliced almonds
  • ¼ cup mint leaves, for garnish


  • 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, pepper, and red chilli 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 2 to 3 minutes per side, until well-charred and tender.
  • Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.