Eggplant, capsicum & burghul salad - How to make eggplant, capsicum & burghul salad
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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Eggplant, capsicum & burghul salad Recipe. Enjoy Middle Eastern salad recipes and learn how to make Eggplant, capsicum & burghul salad.
Sweet roasted onion, eggplant and capsicum combine beautifully with burghul and lemon in this warm aromatic Middle Eastern salad.
Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 4)
2 red capsicums, halved, deseeded, cut into 4cm pieces
600g eggplant, cut into 4cm pieces
2 red onions, halved, cut into thick wedges
60ml (1/4 cup) extra virgin olive oil
90g (1/2 cup) burghul
185ml (3/4 cup) salt-reduced vegetable stock
1 tbs finely grated lemon rind
60ml (1/4 cup) fresh lemon juice
1 bunch coriander, leaves picked, washed, dried
Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place the capsicum, eggplant and onion in a bowl. Drizzle over the oil. Toss to coat. Transfer to the lined trays. Roast in oven, swapping the trays halfway through cooking, for 40 minutes or until tender and light golden.
Meanwhile, place the burghul in a large heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the burghul and set aside for 20 minutes or until tender. Drain.
Combine the capsicum mixture and burghul in a bowl.
Add the lemon rind, lemon juice and coriander to the burghul mixture. Season with salt and pepper. Toss to combine. Serve.
Freezing tip: Prepare to the end of step 3 up to 2 months ahead. Transfer to a 1.5L (6-cup) capacity airtight container. Label, date and freeze. Thaw in the fridge overnight. Preheat oven to 230°C, 30 minutes before serving. Line a roasting pan with non-stick baking paper. Transfer the burghul mixture to the lined tray. Roast for 15-20 minutes or until heated through. Continue from step 4.
Good Taste - November 2007, Page 84
Recipe by Alison Roberts
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