Roasted Eggplant Salad

with lemon-tahini dressing, goat cheese, and smoked almonds

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy, Tree Nuts

Vegetarian
A note about serious food allergies

Fresh, clean flavors abound in this roasted eggplant salad with couscous and tangy lemon-tahini dressing. All the ingredients meld harmoniously in this dish: roasted fresh eggplant, red bell pepper, goat cheese, and arugula are the perfect combo for a delightfully satisfying summer salad. And how could we forget about our secret weapon? Smoked almonds round out the flavor and provide a great crunch for a dish that's sure to please.

In Your Box (serves 2)

  • 1 Eggplant
  • 1 Red Bell Pepper
  • 2 Garlic Cloves
  • 1 Lemon
  • 1 Shallot
  • Info
    1 oz. Smoked Almonds
  • Info
    ½ cup Pearl Couscous
  • 2 Tbsp. Tahini
  • 1 tsp. Cumin
  • 2 oz. Baby Arugula
  • Info
    2 oz. Goat Cheese Crumbles
  • Nutrition (per serving)

  • Calories
    786
  • Carbohydrates
    66g
  • Fat
    39g
  • Protein
    21g
  • Sodium
    171mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends off eggplant and cut into ½" dice. Stem, seed, and slice red bell pepper into thin ½" strips. Mince garlic. Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Coarsely chop smoked almonds.

  • Step 2 - Roast the Eggplant and Red Bell Pepper
    2

    Roast the Eggplant and Red Bell Pepper

    Place eggplant and red bell pepper on prepared baking sheet. Drizzle with 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat. Roast 12-15 minutes, or until browned and tender. Remove from oven and allow to cool.

  • Step 3 - Cook the Couscous
    3

    Cook the Couscous

    Add couscous to boiling water and cook 8-10 minutes, or until tender. Drain in wire-mesh strainer and rinse under cold water to stop cooking process. Shake off as much water as possible and set aside.

  • Step 4 - Make the Dressing
    4

    Make the Dressing

    Stir together 2 Tbsp. lemon juice (start with 2 Tbsp., taste, and add more if desired), 2 Tbsp. olive oil, tahini, garlic, cumin, and ¼ tsp. salt in a large mixing bowl.

  • Step 5 - Make the Salad
    5

    Make the Salad

    To bowl with lemon-tahini dressing, add arugula, roasted eggplant, couscous, shallot (to taste), and roasted red bell peppers. Toss to coat evenly. Taste, and adjust seasoning with salt and pepper, if needed.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place salad on plate and garnish with smoked almonds, goat cheese, and lemon zest.