Grilled Eggplant with Tabbouleh Salsa

We really enjoyed this lovely meal.

Serving Size: 4

Ingredients:

• 2-3 medium large eggplants

for the tabbouleh salsa:

• ½ cup couscous
• 1 cup boiling water
• 1 large bunch parsley, finely chopped
• 1 medium onion, chopped in small pieces
• 2 tomatoes, seeded and finely chopped
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• salt and pepper to taste

Directions:

1. First make the tabbouleh. Place the couscous in a medium bowl.
2. Add the boiling water and place a lid over the top so the couscous can swell and soften.
3. Was the parsley and shake the water off.
4. Chop the parsley and place in a medium large bowl.
5. Chop the onion and add to the parsley.
6. De-seed and chop the tomatoes and add to the parsley.
7. When the couscous has cooled, fluff and add into the parsley.
8. Make the dressing and pour over the salad.
9. Mix well and season to taste with salt and pepper and possibly some more lemon juice.
10. Next grill the eggplant. Clean the eggplant and slice length-wise in 1/4 inch thin slices.
11. You should be able to get 3-4 nice slices from each eggplant.
12. Heat and oil the grill.
13. Place the eggplant on the hot, oiled grill and cook until soft.
14. Turn so each side of the eggplant has been grilled.
15. Place the eggplant on a plate and 2-3 tablespoons of the tabbouleh on top of the eggplant.