GRILLED EGGPLANT WITH RAISIN CAPER VINAIGRETTE AND COUSCOUS
*This is a filling vegetarian dinner packed with flavor. It’s smoky, earthy, salty and savory and can be served hot or at room temperature. Ingredients 1 1⁄2 lbs eggplants (a variety of shapes and colors if possible)
- 2 Tablespoons balsamic vinegar
- 1⁄3 cup golden raisins
- 2 garlic cloves, peeled
- 3 Tablespoons capers, rinsed and drained
- One 2-oz can anchovy fillets, drained
- 3⁄4 cup lightly packed flat-leaf parsley leaves
- 1/2 cup extra virgin olive oil
- Kosher salt
- 1 cup couscous
- A handful of fresh mint leaves, larger leaves torn
- Trim the ends off the eggplants, halve them lengthwise and sprinkle with a generous dose of salt.
- Set them on a rack or a large colander and leave for about an hour.
- Put the vinegar and raisins in a small bowl and let the raisins plump for about 30 minutes.
- Put garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.
- Add the capers, anchovies, and parsley and pulse until completely chopped.
- Add the raisins and vinegar and pulse until the mixture is blended but still coarse.
- Scrape mixture into a bowl and whisk in 1⁄3 cup olive oil to make a chunky dressing.
- Taste and adjust seasoning as needed. Set aside while you prepare eggplant and couscous.
- Put couscous in a medium bowl.
- Bring water to a boil, add 1 cup to the couscous, mix well and cover with plastic wrap for about 15 minutes.
- Fluff the couscous and drizzle with remaining olive oil, set aside until ready to use.
- Heat a grill to medium-high.
- Blot excess moisture from the eggplants.
- Grill eggplants, unoiled, until they are lightly charred, about 8-12 minutes total, depending on the size of the eggplants.
- Arrange couscous on a platter, top with eggplant and drizzle with vinaigrette.
- Sprinkle with mint leaves and serve.