This recipe for “Grilled Eggplant with Feta and Greek Couscous” from “Cooking Light Fresh Food Superfast” (Oxmoor House) by the Cooking Light Editors appeals to vegetarians, vegetable lovers and anyone who wants something a little lighter from the grill.
Grilled Eggplant with Feta and Greek Couscous
Yield: 4 servings
2 small eggplants (about 1 pound each), each cut into 4 lengthwise slices
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled reduced-fat feta cheese
Greek couscous
Oregano sprigs (optional)
1. Preheat grill.
2. Drizzle eggplant slices with olive oil. Sprinkle evenly with oregano, salt, and pepper. Grill 6 minutes on each side or until tender. Sprinkle eggplant with cheese; grill 2 minutes or until cheese melts.
3. While eggplant grills, prepare Greek Couscous.
4. Place 2 eggplant slices on each of 4 plates. Top each serving with 1 cup couscous. Garnish with oregano sprigs, if desired.
Greek Couscous
Makes 4 1-cup servings
2 cups hot cooked whole-wheat couscous
1/4 cup pitted kalamata olives, halved
2 tablespoons balsamic vinegar
1 tablespoon olive oil
20 grape tomatoes, quartered
1 15-ounce can no-salt-added cannellini beans, rinsed and drained
Combine all ingredients in a medium bowl. Cover and refrigerate 10 minutes.
