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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Modified from . Tabbouleh variant with eggplant. Fabulous fiber source. Use a heavy hand with garlic. Alternative prep involves chopping fresh eggplant, expressing water, then stir frying it in extra virgin olive oil until soft. This variant produces VERY high fat product. Ingredients:
2/3 cup bulgur, coarse |
1 1/3 cups water |
1/2 kg eggplant |
2 cloves garlic, peeled and finely chopped |
1/2 cup dill, finely chopped |
1/4 cup mint leaves, fresh, chopped |
1 tbsp. lemon juice, strained |
Directions:
1. Place the Bulgur in a medium-sized bowl and add the water.
2. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
3. Wash and pat dry the eggplant. Trim the stem and bottom.
4. Cut the eggplant in half lengthwise, and roast each half in a 350 degree oven for 60-90 minutes or until thoroughly soft.
5. Cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square.
6. Roast the garlic in the oven at the same time.
7. Remove from heat and toss together with the bulgur.
8. Add the dill and mint to the bulgur salad and toss to combine.
9. Season with lemon juice and salt and serve.
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