Simple Supper: Mediterranean Chopped Salad

I know, I know. This is not the first time I've brought salad to the table this week. This one's different though, I promise. A smattering of greens, eggplant, garlic, & couscous make this a light but hearty meal. With a whole head of roasted garlic the flavor is robust, warm, & creamy. The greens and scallions round out the dish acting as a nice foil to the rich garlic & eggplant.

So, next time you find yourself puttering around the kitchen, toss some veggies in the oven. Get them ready ahead of time & you're ready for a simple supper in minutes. And with a mind-bender of a week like mine (out of town guests, crazy work, & client meetings, oh my!), that's never a bad thing.

Mediterranean Chopped Salad
1 japanese eggplant, sliced in 2" or so cubes
1 head garlic (I know it's a lot!)
1/4 red onion, coarsely chopped
1 green onion, sliced diagonally
1 c. fresh green leaf lettuce, coarsely chopped
1 c. whole wheat couscous
1/4 c. pine nuts, toasted
2 slices prosciutto, diced (optional)*
2 stalks fresh greek oregano, coarsely chopped
2 stalks fresh mint, coarsely chopped
4 tbsp. olive oil
1/2 lemon, juiced
salt to taste
pepper to taste

Preheat your oven to 375F. Line a small baking dish with foil (this makes clean up easier later on). Toss in the pine nuts & toast them in the warming oven for 5 minutes or so. While the pine nuts are toasting, slice your eggplant & cut the top off of the head of garlic. Remove the nuts & a put the eggplant & garlic head in the pan. Drizzle with 1 tbsp. olive oil, salt & pepper. Roast for 40 minutes.

While the eggplant is roasting, bring 1 c. water & 2 tbsp. olive oil to boil. Once boiling, add the couscous & pine nuts, then cover & remove from heat. Cook for 5 minutes. Set aside to cool.

Toss together your lettuce, herbs, prosciutto, green onion, & red onion. Throw in the couscous. Once the eggplant has cooled, add that. Pinch the garlic head to remove the individual cloves & add them to the salad as well. Toss all ingredients to combine.

In a small jar, mix the remaining tbsp. of olive oil, lemon juice, a pinch of salt & a pinch of pepper. Shake vigorously to combine & drizzle over the salad. Serve at room temperature or cool.

*Can be made vegetarian.