Directions:
- Combine bulgur and boiling-hot water in a bowl and let stand, covered, 20 minutes. Fluff with a fork and season with salt and pepper. Cool slightly.
- While bulgur stands, heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté squash and onion with salt and pepper to taste, stirring, until tender, about 5 minutes. Transfer cooked vegetables with a slotted spoon to a large plate to cool.
- Add remaining 3 tablespoons oil to skillet and heat over moderately high heat until hot but not smoking, then sauté eggplant with salt and pepper to taste (add more oil, 1 tablespoon at a time, if necessary), stirring, until golden brown and tender, about 6 minutes. Transfer eggplant with slotted spoon to plate to cool.
- Gently toss cooked vegetables with bulgur, tomatoes, cucumber, spinach, basil, vinaigrette, and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.11 Kcal (733 kJ) | ||
| Calories from fat | 89.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.91g | 15% | |
|---|---|---|---|
| Sodium | 28.08mg | 1% | |
| Potassium | 444.68mg | 9% | |
| Total Carbs | 20.08g | 7% | |
| Sugars | 6.37g | 25% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 10mg | 17% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 78.31 Kcal (328 kJ) | ||
| Calories from fat | 39.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 15% | |
|---|---|---|---|
| Sodium | 12.56mg | 1% | |
| Potassium | 198.85mg | 9% | |
| Total Carbs | 8.98g | 7% | |
| Sugars | 2.85g | 25% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 1.55g | 7% | |
| Vitamin C | 4.5mg | 17% | |
| Iron | 0.2mg | 3% | |
| Calcium | 15mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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