Meal Kit
Roasted Eggplant Salad
with lemon-tahini dressing, goat cheese, and smoked almonds
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Wheat, Soy
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Vegetarian
Chef
Nigel Palmer
Fresh, clean flavors abound in this roasted eggplant salad with couscous and tangy lemon-tahini dressing. All the ingredients meld harmoniously in this dish: roasted fresh eggplant, red bell pepper, goat cheese, and arugula are the perfect combo for a delightfully satisfying summer salad. And how could we forget about our secret weapon? Smoked almonds round out the flavor and provide a great crunch for a dish that's sure to please.
In Your Box (serves 2)
- 1 Eggplant
- 1 Red Bell Pepper
- 1 Lemon
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½ cup Pearl Couscous
- 2 oz. Baby Arugula
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2 oz. Goat Cheese Crumbles
- 1 Shallot
- 2 Tbsp. Tahini
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1 oz. Smoked Almonds
- 2 Garlic Cloves
- 1 tsp. Cumin
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) MqgbN0Pn
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Calories780
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Carbohydrates128g
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Net Carbs123g
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Fat29g
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Protein31g
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Sodium180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim ends off eggplant and cut into 1/2" dice. Stem, seed, and slice red bell pepper into thin 1/2" strips. Mince garlic. Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Coarsely chop smoked almonds.
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2 Roast the Eggplant and Red Bell Pepper
Place eggplant and red bell pepper on prepared baking sheet. Drizzle with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat. Roast 12-15 minutes, or until browned and tender. Remove from oven and allow to cool.
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3 Cook the Couscous
Add couscous to boiling water and cook 8-10 minutes, or until tender. Drain in wire-mesh strainer and rinse under cold water to stop cooking process. Shake off as much water as possible and set aside.
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4 Make the Dressing
Stir together 2 Tbsp. lemon juice (start with 2 Tbsp., taste, and add more if desired), 2 Tbsp. olive oil, tahini, garlic, cumin, and 1/4 tsp. salt in a large mixing bowl.
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5 Make the Salad
To bowl with lemon-tahini dressing, add arugula, roasted eggplant, couscous, shallot (to taste), and roasted red bell peppers. Toss to coat evenly. Taste, and adjust seasoning with salt and pepper, if needed.
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6 Plate the Dish
Place salad on plate and garnish with smoked almonds, goat cheese, and lemon zest.
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