Eggplant and Couscous Salad

• large eggplant↗1

  sliced into 1 cm thick rounds

• olive oil↗3 ст. л. tbsp
• couscous↗140g g
• hot vegetable broth↗225ml ml
• cherry tomatoes↗200g g

  halved

• mint↗жменя

  leaves, roughly chopped

• hard goat cheese (goat cheese)100g g

  cut into cubes

• lemon↗сік ½

  juice of ½

Step-by-step instructions

1. 1

   Preheat the grill to high heat. Slice the large eggplant into 1 cm thick rounds, brush them with olive oil and season with salt and black pepper. Place the rounds on the grill grates and grill for 15 minutes, turning once and brushing with more oil, until they are browned and tender.

2. 2

   While the eggplant cooks, transfer the couscous to a large bowl, pour over the hot vegetable broth, cover and let stand for 10 minutes to fluff the grains. Then fluff the couscous with a fork, add the halved cherry tomatoes, mint leaves, goat cheese cubes and the remaining olive oil. Fold in the cooked eggplant, drizzle with lemon juice and gently toss.