Name: Eggplant tabbouleh salad with grilled peaches and pomegranate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6-8
Ingredients: 1 cup mixed herbs, coarsely chopped (we used parsley, mint, dill, chives); 1 cucumber, seeds removed, diced; 200 gm cherry tomatoes, halved; ⅓ cup pomegranate arils; 2 cups shredded spinach; Micro red vein sorrel, to serve; Couscous; 2 tsp extra-virgin olive oil, plus extra for drizzling; 250 gm (1½ cups) Israeli couscous; 1¾ cup vegetable or chicken stock; Dressing; 60 ml (¼ cup) extra-virgin olive oil; 60 ml (¼ cup) lemon juice; 3 tsp Dijon mustard; 2 garlic cloves, crushed

Eggplant tabbouleh salad with grilled peaches and pomegranate

This inventive dish reimagines the traditional tabbouleh salad, pairing the savoury aromat of za'atar with the sweetness of grilled peaches and fresh pomegranate.

Eggplant with tabbouleh salad with grilled peaches and pomegranate in white dish with a gold spoon and small bowl of tabbouleh.

Serves 6-8

Prep

20M

Cook

15M

Total

35M

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Ingredients

1 cup mixed herbs, coarsely chopped (we used parsley, mint, dill, chives)

1 cucumber, seeds removed, diced

200 gm cherry tomatoes, halved

⅓ cup pomegranate arils

2 cups shredded spinach

Micro red vein sorrel, to serve

Couscous

2 tsp extra-virgin olive oil, plus extra for drizzling

250 gm (1½ cups) Israeli couscous

1¾ cup vegetable or chicken stock

Dressing

60 ml (¼ cup) extra-virgin olive oil

60 ml (¼ cup) lemon juice

3 tsp Dijon mustard

2 garlic cloves, crushed

Method

Preheat oven to 200°C fan-forced. Grease and line 2 large trays with baking paper. Place eggplant and onion on a tray. Drizzle with olive oil and scatter with za’atar; bake until golden (30 minutes).

For couscous, heat oil in a large saucepan over medium heat. Add couscous and toast, stirring frequently, until golden (3 minutes). Add stock and bring to a simmer. Reduce heat to low, cover with a lid and cook, stirring occasionally, until stock has evaporated, and couscous is cooked (8-10 minutes). Season to taste, fluff with a fork and set aside to cool.

Preheat a lightly greased char-grill pan to high. Grill zucchini (20 seconds each side) then peaches (30 seconds each side) in batches until charred; transfer to a large bowl. Add eggplant, onion, couscous, herbs, cucumber, tomatoes, pomegranate, and spinach. Season and toss to combine.

For dressing, combine ingredients in a small jar, season and shake to combine; drizzle over salad and toss to combine.

To serve, transfer salad to a large serving platter, drizzle with extra olive oil and scatter with red vein sorrel.

This recipe also calls for cooling (see method).
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh

Ingredients

Method

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