Eggplant slices soak up tons of flavor from the marinade in this vegetarian dinner idea.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Juice preserved lemon; set aside juice. Remove and discard lemon pulp; chop rind. (You can substitute the juice and zest of 1 fresh lemon here.) In a bowl combine preserved lemon juice and rind,1/2 cup chopped parsley, 1/2 cup of the olive oil, vinegar, and pepper; set aside. Generously brush eggplant slices with remaining 1/4 cup oil. Grill eggplant on rack of a covered grill directly over medium-high heat for 5 to 7 minutes or just until tender, turning once. Transfer eggplant slices to a 2-quart square baking dish. Pour reserved dressing over slices; turn to coat. Let stand 30 minutes, gently turning slices halfway through.

  • Serve eggplant and dressing over ricotta cheese and couscous. Sprinkle with additional parsley.


Place 3/4 cup uncooked Israeli couscous and 1 1/4 cups water in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Let stand 2 minutes.

Nutrition Facts

637 calories; 49 g total fat; 11 g saturated fat; 5 g polyunsaturated fat; 32 g monounsaturated fat; 31 mg cholesterol; 532 mg sodium. 524 mg potassium; 38 g carbohydrates; 6 g fiber; 7 g sugar; 13 g protein; 0 g trans fatty acid; 955 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 0 mcg vitamin b12; 157 mg calcium; 1 mg iron;

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couscous is a Mediterranean cosine before Israeli