Tabbouleh Salad With Grilled Eggplant

Name: Tabbouleh Salad With Grilled Eggplant
Total time: 1 h
Yield: 6 servings
Cuisine: middle eastern
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

By Florence Fabricant

Total Time: 1 hour
Rating: 4(18)
Comments: Read comments

Featured in: FOOD; Enjoying the Abundance of Eggplant, Without the Oil

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Ingredients

Yield:6 servings

1cup bulgur
1½cups boiling water
Juice of 1½ lemons
A 1-pound eggplant, sliced ½-inch thick
3tablespoons minced scallions
1medium-size tomato, peeled, seeded, juiced and chopped
1garlic clove, minced
3tablespoons minced fresh flat-leaf parsley
2tablespoons minced fresh mint
1½ to 2tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
Step 2
Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
Step 3
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. Return the bulgur to a bowl.
Step 4
Fold in the eggplant and all the remaining ingredients. Serve at room temperature.

Ratings

4 out of 5

18 user ratings

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Comments

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RoscoePound11 months ago

Our bulgur was too old so I used barley! Toothier. And quite yummy. If your eggplant isn’t ready yet (or it’s winter?), try adding a can of rinsed beans. Garbanzos were great, but next time, something creamier would work better.

Chris7 years ago

Delicious!! I wanted to increase the proportion of vegetables to grain; so, I made the following modifications:
1/2 C medium bulgur; juice of 2 lemons; 4 roma tomatoes (seeded but not peeled); 6 scallions; 2 garlic cloves; 1 T dry mint; 1 bunch of parsley.

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