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Lamb, Eggplant, and Israeli Couscous Salad (M)
Source: Adapted from "Nantucket Open-House Cookbook," by Sarah Leah Chase (Workman, 1987).
Serves: 6-8

1 large eggplant, cut into 3/4" chunks
1/3 cup olive oil
2 cloves garlic, minced
1 lb. Israeli couscous, cooked in a large pot of boiling water under cold running water until al dente
1-1/4 lb. cooked lamb (preferably rare), cut into 1/2" chunks
3/4 cup pitted Greek olives, cut in half
1 medium red onion, minced
1 yellow bell pepper, seeded and cut into 1/2" dice
1/2 cup yellow or red cherry tomatoes, quartered
1/4 cup pine nuts, lightly toasted
1/2 bunch fresh parsley, minced
3 tbsp. chopped fresh rosemary

For the lemon-garlic dressing:
2 large egg yolks
1 large egg
1/3 cup fresh lemon juice
1 tbsp. dried oregano
6 cloves garlic, minced
2 tsp. grated lemon zest
2-1/2 cups olive oil
Salt and freshly ground pepper to taste

Preheat the oven to 375°F.

Place the eggplant in a baking pan. Drizzle with the olive oil, add the garlic, and toss to combine. Bake, stirring occasionally, until the eggplant is tender, 30-40 minutes. Let cool.

Combine the couscous, lamb, olives, onion, yellow peppers, tomatoes, pine nuts, parsley, and rosemary in a large mixing bowl. Add the roasted eggplant and toss all the ingredients together well.

Prepare the dressing:
Place the egg yolks, egg, lemon juice, oregano, garlic, and lemon zest in a food processor fitted with the steel blade; process for 10 seconds.

With the machine running, pour the oil in a thin, steady stream through the feed tube to make a thick mayonnaise. Season to taste with salt and pepper.

Stir about half the dressing into the salad (reserve leftovers, refrigerated, for another recipe). Transfer to a serving bowl or platter; serve slightly chilled or at room temperature.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A