Grilled brinjal and tomatoes on couscous with garlic-basil broth

Grilled brinjal and tomatoes on couscous with garlic-basil broth

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  • 2 medium brinjals
  • 4 medium tomatoes
  • Olive oil
  • Balsamic vinegar
  • 1 1/2 cups couscous
  • 1 tin chickpeas, drained
  • 1 1/2 cups vegetable stock
  • 3/4-1 cup basil leaves
  • 2 fat cloves garlic, crushed
  • Extra basil leaves for garnishing

Cooking Instructions

Use a serrated knife to slice the eggplants into rounds, discarding the ends. Slice the tomatoes in half. First grill the eggplants. Spread in a single layer on a grill pan and slide under a hot grill.

Cook until soft and starting to char, turn and grill on the other side. Remove, season and moisten with oil. Keep warm. Do the same with the tomatoes, but oil and season before grilling. If you like, thread the vegetables on sticks.

Make up the couscous according to packet instructions. Heat the vegetable stock with the drained chickpeas. Strain, reserving the stock.

Add the hot chickpeas to the couscous. Add the basil leaves and garlic to the hot broth and immediately whizz with a hand-held blender.

Check seasoning. Serve the couscous topped with the vegetables. Add a drizzle of olive oil and a little balsamic. Add a few basil leaves and pass around the broth.


TASTE’s take:

Good both as vegetarian dish or on the side with grilled chorizo.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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