Roasted eggplant couscous salad

Ingredients

• 240 ml Couscous, dry
• 1 pcs Eggplant, trimmed, cut into 1.5cm cubes
• 470 ml Home made vegetable stock
• 3 tbsp Lemon juice, fresh
• 2 tbsp Olive oil
• 180 ml Black olives, chopped
• 2 clove Garlic, cleaned
• 1/4 tsp Pepper, black ground
• 1 pinch Fine sea salt
• 1 pcs 1 small onion, wedged

Method

1. Sprinkle the eggplant with salt.
2. Place in a colander and set aside for 15 minutes.
3. Drain and rinse under water.
4. Pat dry with paper towels.
5. Heat oven to 220C.
6. Toss the eggplant with 1 tablespoon olive oil, garlic, and onion wedges.
7. Roast for 15 minutes.
8. In a meantime, bring the stock to a simmer.
9. Stir in the couscous and place aside for 5-10 minutes.
10. Fluff with a fork and transfer in a bowl.
11. Add the roasted eggplant, garlic, onion, lemon juice, seasonings, remaining olive oil, and black olives.
12. Toss to combine.
13. Serve.