Recipe: Canyon Ranch Roasted Eggplant Couscous Salad

CANYON RANCH ROASTED EGGPLANT COUSCOUS SALAD

FOR THE EGGPLANT SALAD:
1 lb eggplant, one small
6 cloves garlic, peeled
1/2 cup chopped green chiles, canned
1 pinch ground cumin
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch salt
1/4 cup frozen orange juice concentrate, undiluted
2 tbsp chopped cilantro leaves
FOR THE COUSCOUS:
1 1/2 cups water
3/4 cup uncooked couscous
TO SERVE:
3 cups baby lettuce leaves or mixed spring greens
6 tbsp fresh orange juice
6 tbsp cooked kidney beans, well rinsed
6 tbsp cooked garbanzo beans, well rinsed

TO PREPARE THE EGGPLANT SALAD:
Preheat oven to 375 degrees F.

Spray a baking sheet lightly with non-stick vegetable cooking spray. Place the eggplant on the baking sheet and roast for about 1 hour, or until it is very soft. Halfway through the baking time place the garlic on the baking sheet with the eggplant.

Remove the baking sheet from the oven and let cool until the eggplant can be safely handled. Peel the eggplant and cut it into thin strips. Mince the garlic.

Combine the eggplant and garlic with the remaining ingredients for the eggplant salad.

TO PREPARE THE COUSCOUS:
Bring the water to a boil in a small saucepan. Add the couscous, mix well, cover, and remove from the heat. Let sant for at least 5 minutes or until all the liquid has been absorbed.

TO SERVE:
Place 1/2 cup of the greens on each of 6 plates. Drizzle the greens with 1 tablespoon of orange juice.

Spray the inside of a small, 3-inch bowl or ramekin with vegetable oil. Pack 1/4 cup of the eggplant strips into the bowl. Top with 1/4 cup couscous, pressing down firmly. Invert the bowl on the greens on each plate, then carefully remove the bowl.

Sprinkle the greens on each plate with 1 tablespoons each of kidney and garbanzo beans.

Note from source: This is both an attractive and a nutritious appetizer. It is practically fat free, the combination of couscous and beans provides a complete plant protein.

Servings: 6
Source: Canyon Ranch Cookbook by Jeanne Jones