Grilled salads aside, I’ll let you in on something that happened more than 30,000 feet above, between the clouds. I love journaling on flights. It’s one of many ways that keeps me occupied in long flights. Though I travel with a laptop most of the time, there’s nothing like jotting down thoughts with a pen on a notepad.
Well, not until yesterday.
We went through a huge turbulence and the plane shook quite violently. This all happened in the midst of me pouring my heart out over the notepad and then with a huge shake, my pen flew in the air and landed on a person seated in the same row — that appears to have been in a beauty sleep.
The horrible turbulence did not do a thing to wake him up, but my pen did. And boy, was he mad 😀
After promptly apologizing, I went back to my almost usual self. This time, turbulence was the last thing on my mind, after what had just occurred.
How embarassing! Time to face-plant into a huge grilled eggplant couscous salad.
- 16 tiny eggplants, halved
- some oil for grilling
- 2 carrots, sliced
- 1 lemon, halved
- 2 cups cooked couscous
- 1/2 cup fresh parsley, coarsely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup olives, pitted and halved
- 1 whole grilled lemon, juiced
- 1 large garlic, finely minced
- 2 tsp aged balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp honey
- 1/8 cup roasted walnut oil (or any oil of choice)
Garnish with 2 tbsp dukkah
- Brush grill with some oil and preheat it over medium-high.
- In a bowl, add halved eggplants, sliced carrots and halved lemons. Sprinkle a pinch of salt, black pepper and 1 tbsp of oil. Stir to evenly coat.
- Once grill is hot, add eggplants, carrots and lemons. Grilled on each sides for 2 minutes or until charred.
- Remove grilled veggies into a huge salad bowl, fitch out grilled lemon halves and cover bowl with a foil.
- Prepare the dressing by combining all ingredients into a jar. Put the lid on and shake to emulsify. Drizzle the dressing over grilled veggies. Cover bowl with a foil.
- Add warm cooked couscous, chopped parsley, fresh mint and olives into the salad bowl. Stir everything to combine. Add a sprinkling of dukkah just before serving!
Ok, do me a favor. Set the pumpkin down, switch the grill back on and have fun. I promise you there won’t be anyone policing or lecturing you about autumn.
Any embarrassing encounters 30,000 feet up in between clouds?