Tabbouleh Salad With Grilled Eggplant Recipe

Name: Tabbouleh Salad With Grilled Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur; 1 1/2 cups boiling water; Juice of 1 1/2 lemons; A 1-pound eggplant, sliced 1/2-inch thick; 3 tablespoons minced scallions; 1 medium-size tomato, peeled, seeded, juiced and chopped; 1 garlic clove, minced; 3 tablespoons minced fresh flat-leaf parsley; 2 tablespoons minced fresh mint; 1 1/2 to 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

Servings: persons

1 cup bulgur
1 1/2 cups boiling water
Juice of 1 1/2 lemons
A 1-pound eggplant, sliced 1/2-inch thick
3 tablespoons minced scallions
1 medium-size tomato, peeled, seeded, juiced and chopped
1 garlic clove, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh mint
1 1/2 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

1
Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice.
2
Cover and set it aside.
3
Preheat a grill or broiler.
4
Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides.
5
Coarsely chop the eggplant and set it aside.
6
After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid.
7
Return the bulgur to a bowl.
8
Fold in the eggplant and all the remaining ingredients.
9
Serve at room temperature.

1173

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup bulgur, 1 1/2 cups boiling water, Juice of 1 1/2 lemons, A 1-pound eggplant, sliced 1/2-inch thick, and more.

Yes, Tabbouleh Salad With Grilled Eggplant 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.

Tabbouleh Salad With Grilled Eggplant

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