Warm summer evenings are made for lazing around outside, enjoying a cold glass of something, and eating a tasty and healthy salad as the sun goes down. This eggplant salad is the perfect option if you’re looking to enjoy such an evening—quick to prepare, packed with flavor, and healthy, too. You can prepare it up to two days in advance, just let the salad come to room temperature before serving.
Ingredients (to serve 4):
- 2 eggplants
- 2 cloves of garlic
- 1 tablespoon of oil
- 1 block of halloumi or grilling cheese
- 1 bag of mixed salad leaves
- 12 cherry tomatoes, halved
- 2 cups of cooked couscous
For the dressing:
- 1 tablespoon of olive oil
- 1 teaspoon of pomegranate molasses
- 1 teaspoon of balsamic vinegar
- Salt and pepper, to serve
Instructions:
- Begin by heating the oil in a pan.
- Finely slice the eggplants into rounds and crush the garlic cloves.
- Fry the eggplant rounds in the oil in batches, until the flesh is soft through. For the last batch, add the crushed garlic to the pan as well.
- Drain the eggplant rounds on a plate with a paper towel.
- Meanwhile, slice and then grill the cheese until it is beginning to char. Remove from the heat.
- In a large bowl, assemble the eggplant pieces, grilled cheese, cous cous, salad leaves, and tomatoes.
- Make the dressing by whisking together the oil, molasses, and vinegar until the mix emulsifies. Season with salt and pepper and use to dress the salad immediately.
