Flatbreads With Eggplant - cooking recipe

Ingredients

1 cup couscous
4 tbsp extra virgin olive oil, plus additional, for grilling vegetables
1 None eggplant, sliced crosswise
2 None zucchini, sliced into long thin strips
6 None plum tomatoes, halved croswise
None None Sugar, for sprinkling
1 cup finely chopped flat-leaf parsley
1 cup chopped mint
3 None green onions, finely chopped
3 tbsp lemon juice
None None Freshly ground black pepper to taste
None None Flatbreads or flour tortillas

Preparation

Pour 1 cup boiling water over couscous in a large heatproof bowl. Let stand for 10 mins. Fluff with a fork. Stir in 1/2 tsp salt and 1 tbsp of the olive oil. Cover and set aside to cool
Brush eggplant rounds with olive oil. Cook in a hot grill pan on high heat until deep golden-brown on both sides. Transfer to a plate and sprinkle with salt. Toss zucchini strips with a little oil and cook until lightly browned. Transfer to the plate and sprinkle with salt.
Meanwhile, drain tomatoes, cut-side down, while grilling vegetables. Dab with paper towels then brush with oil and sprinkle with a little sugar. Cook in oiled grill pan until charred on both sides. Transfer to the plate.
Mix parsley, mint, green onions, lemon juice, freshly ground black pepper to taste and 3 tbsp virgin olive oil with couscous. Layer flatbreads with couscous salad, eggplant, zucchini and tomatoes. Roll up and serve.