Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
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Eggplant Salad with Israeli Couscous and Basil
Ingredients
- ¾ cup Israeli couscous
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 1 pound Italian or graffiti eggplants, cut into ½-inch chunks
- 3 shallots, trimmed and quartered
- 2 teaspoons red-wine vinegar
- ⅓ cup lightly packed fresh basil, torn
Instructions
Eggplant Salad with Israeli Couscous and Basil serves 4 original recipe by Martha Stewart.
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