Mixed-Grain Tabbouleh with Roasted Eggplant, Chickp

Name: Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium eggplants, cut into 1/2-inch cubes (8 cups); 3/4 tsp. salt, divided; 3/4 tsp. ground black pepper, divided; 3 1/2 Tbs. olive oil, divided; 1/4 cup quick-cooking bulgur; ⅔ cup quinoa, rinsed and drained; ⅔ cup chopped fresh mint, plus sprigs for garnish; ⅓ cup chopped cilantro; 1 cup small grape tomatoes, halved; 2 Tbs. lemon juice; 1 cup cooked chickpeas; 1/2 cup finely chopped red onion

Servings: persons

3 medium eggplants, cut into 1/2-inch cubes (8 cups)
3/4 tsp. salt, divided
3/4 tsp. ground black pepper, divided
3 1/2 Tbs. olive oil, divided
1/4 cup quick-cooking bulgur
⅔ cup quinoa, rinsed and drained
⅔ cup chopped fresh mint, plus sprigs for garnish
⅓ cup chopped cilantro
1 cup small grape tomatoes, halved
2 Tbs. lemon juice
1 cup cooked chickpeas
1/2 cup finely chopped red onion

1
Preheat oven to 450F.
2
Coat large rimmed baking sheet with cooking spray.
3
Spread eggplant cubes in single layer on baking sheet, spray lightly with cooking spray, and sprinkle with 1/4 tsp.
4
each salt and pepper.
5
Drizzle with 11/2 Tbs.
6
oil; toss to coat.
7
Roast eggplant 20 minutes.
8
Turn; stir, then roast 10 minutes more, or until tender and browned.
9
Cool on baking sheet.
10
Bring large pot of salted water to a boil.
11
Add bulgur, and boil 4 minutes.
12
Mix in quinoa, and boil 12 minutes, or until both grains are tender, but still have some texture.
13
Drain.
14
Transfer to large bowl, and cool, fluffing with fork.
15
Mix chopped mint and cilantro into grains, then mix in cooled eggplant and tomatoes.
16
Whisk together lemon juice, remaining 2 Tbs.
17
oil, 1/2 tsp.
18
salt, and 1/2 tsp.
19
pepper in medium bowl.
20
Add chickpeas and red onion; marinate 15 minutes, then fold chickpea mixture into grains.
21
Garnish with mint sprigs.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium eggplants, cut into 1/2-inch cubes (8 cups), 3/4 tsp. salt, divided, 3/4 tsp. ground black pepper, divided, 3 1/2 Tbs. olive oil, divided, and more.

Yes, Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions