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Tuesday, November 15, 2011

Winter tabbouleh with roasted eggplant and feta

If you want a classical version of tabbouleh, the way they make it in the Middle East, you should check out this post here. We love the parsley and mint based version, but this time felt like added the flavor of roasted eggplants and some overall heartier veggies to the bulgur salad. The result was divine, very warming (although served cold) and fulfilling but also light. 
It's best served on top of a pita bread / flat-bread / wheat tortilla etc. 

Ingredients (serves 2):

  • 1 eggplant
  • 4 tablespoons olive oil
  • 70 g bulgur
  • 2 garlic cloves
  • 70 g cherry tomatoes
  • 150 g red beans from the can (or chickpeas if you have on hand and you want to keep it more Eastern)
  • 70 g feta cheese
  • juice from half a lemon
  • salt and pepper to taste
  • 2 tortillas or flatbreads to serve

First, mince the garlic and mix it with some olive oil. Start cutting the eggplant into thin slices.

Heat a skillet and rub each eggplant slice with the garlicky oil on both sides (use your finger to put only a little oil on each). Place the eggplant slices in the pan (don't add extra oil, they'll just absorb it) and fry gently for a couple of minutes on each side until they're softened and tender. Meanwhile, also prepare the bulgur according to package instructions.

When the bulgur is done, put it in a salad bowl. Chop the tomatoes and add them too. As the eggplant slices roast, keep adding them to the bowl as well:

Also chop the feta cheese and add it. And the drained beans. After you're done roasting all the eggplant slices, add the remaining garlic and olive oil mix to the salad too. Season with the lemon juice, salt and pepper and mix well.

Arrange on plates and serve with an extra lemon wedge. It's ready, dig in! :)

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