Kirrihill Partner Series Cabernet Sauvignon 2019, Clare Valley $30

Serves: 4

Total Time: 30 minutes

By Jeanine Donofrio, Love & Lemons

INGREDIENTS

Grilled Eggplant

• 2 medium eggplants, sliced into ¼-inch thick rounds
• Extra-virgin olive oil for drizzling
• sea salt

Couscous Salad Topping

• ½ cup dry Israeli couscous
• ½ teaspoon extra-virgin olive oil, more for drizzling
• 1 garlic clove, grated
• 1 tablespoon lemon juice, plus 1/2 teaspoon zest
• 3 tablespoons chopped dried apricots or Medjool dates
• heaped 1/4 teaspoon sea salt
• freshly ground black pepper
• Pinches red chilli flakes
• ¼ cup finely chopped parsley
• 3 tablespoons chopped or sliced almonds
• ¼ cup mint leaves, for garnish

INSTRUCTIONS

• Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red chilli flakes. Stir in the parsley and almonds and season to taste.
• Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
• Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.