GRILLED EGGPLANT WITH RAISIN CAPER VINAIGRETTE AND COUSCOUS

by Abby Kellie

Serves 4

*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

Prep

  1. Trim the ends off the eggplants, halve them lengthwise and sprinkle with a generous dose of salt.
  2. Set them on a rack or a large colander and leave for about an hour.
  3. Put the vinegar and raisins in a small bowl and let the raisins plump for about 30 minutes.
  4. Put garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed.
  5. Add the capers, anchovies, and parsley and pulse until completely chopped.
  6. Add the raisins and vinegar and pulse until the mixture is blended but still coarse.
  7. Scrape mixture into a bowl and whisk in 1⁄3 cup olive oil to make a chunky dressing.
  8. Taste and adjust seasoning as needed. Set aside while you prepare eggplant and couscous.
  9. Put couscous in a medium bowl.
  10. Bring water to a boil, add 1 cup to the couscous, mix well and cover with plastic wrap for about 15 minutes.
  11. Fluff the couscous and drizzle with remaining olive oil, set aside until ready to use.
  12. Heat a grill to medium-high.
  13. Blot excess moisture from the eggplants.
  14. Grill eggplants, unoiled, until they are lightly charred, about 8-12 minutes total, depending on the size of the eggplants.
  15. Arrange couscous on a platter, top with eggplant and drizzle with vinaigrette.
  16. Sprinkle with mint leaves and serve.
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