Eggplant Salad with Soft Cottage Cheese
A fresh and delicious salad, perfect for the hottest days. For those who want a light meal, full of good and healthy ingredients.
Portions: 2 servings
Ingredients
- ½ cup whole grain couscous
- 1 cup freshly boiled water
- 1 large eggplant
- 5 to 6 cherry tomatoes cut in halves
- ½ cup olive oil
- Salt to taste
- Pepper to taste
- 1 clove garlic
- 1 handful chopped coriander
- 1 handful chopped mint
- 1 handful chopped basil
- 1 package Lactimonte soft cottage cheese
Instructions
- Start by preparing your couscous.
- Place the couscous in a bowl and cover it with freshly boiled or at least warm water. Cover it with a plate, so that a sort of steam/greenhouse is formed.
- Let the couscous hydrate for about 15 min or until it absorbs the water.
- Remove the lid and stir with a fork to loosen the couscous. Set aside.
- With the help of a mandoline or carrot peeler, cut the eggplant into very thin, carpaccio-like slices.
- Turn on the heat to medium power and, put a grill or a frying pan to heat with a drizzle of olive oil.
- Grill the eggplant slices, until they start to get some marks. About 1 to 2 min on each side.
- Repeat the process until all the eggplants are cooked and set aside.
- In a blender or food processor, put the olive oil, peeled garlic and coriander, mint, and basil.
- Season with salt and pepper to taste.
- Grind well, at medium/maximum power, until you get a homogeneous mixture.
- Place aside the sauce in a bowl and, if necessary, stir a little before using.
- Assemble your salad by following these steps:
- On a plate, place half of the couscous.
- Fold the eggplant slightly, one by one, making a kind of crimp at the bottom, and place it on the plate.
- Spread the cherry tomatoes in halves.
- Crumble the cottage cheese and sprinkle it on top of your salad.
- Drizzle with the aromatic dressing.
- Garnish with basil leaves.
- Serve and enjoy.
Notes
You can make this salad with quinoa, it's delicious too!
I love eggplant and it's great in this kind of salad, but other vegetables also work. Try it with zucchinis, spinach, broccoli, sautéed cabbage, you name it. You name it!
If you want a slightly sweet touch, add a handful of pomegranates. It's super fresh and it's a nice combination of flavors.
As for the sauce, imagination is also the limit. Experiment with the herbs you like best.
For a crunchy touch, add seeds or nuts.
As for cottage cheese, believe me, Lactimonte cottage cheese makes all the difference for its texture and flavor.