Eggplant and couscous salad with yoghurt dressing

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Recipe «Eggplant and couscous salad with yoghurt dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 190g couscous, 250ml boiling water, 6 Lebanese eggplants, halved lengthways, Olive oil spray, 130g low-fat Greek-style natural yoghurt , 2 tbsp cold water, 1/2 tsp ground sumac, Pinch of crushed garlic , 1/2 cup fresh mint leaves, torn, 1/2 cup fresh continental parsley leaves, torn.

Ingredients:

• 190g couscous 
• 250ml boiling water 
• 6 Lebanese eggplants, halved lengthways 
• Olive oil spray 
• 130g low-fat Greek-style natural yoghurt 
• 2 tbsp cold water 
• 1/2 tsp ground sumac 
• Pinch of crushed garlic 
• 1/2 cup fresh mint leaves, torn 
• 1/2 cup fresh continental parsley leaves, torn 

Instructions

1. Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
2. Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.
3. Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.
4. Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.