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Tabouli with char-grilled eggplant recipe

Tabouli with char-grilled eggplant in a serving dish

Quick | Serves 4 | 10 mins cook

This vegetarian Middle Eastern dish takes just 10 minutes to create but is packed full of flavour.


Tabouli with char-grilled eggplant

3 small (270g) tomatoes
1/4 cup(40g) burghul
2 large (1kg) eggplants
1/3 cup(80ml) extra virgin olive oil
4 cupscoarsely chopped fresh flat-leaf parsley
1 cupcoarsely chopped fresh mint
1 medium (170g) red onion, chopped finely
2 tbsplemon juice
salt and freshly ground black pepper


Tabouli with char-grilled eggplant

Chop the tomatoes finely, retaining as much of the juice as possible. Place tomato and juice on top of the burghul in a small bowl; cover; refrigerate for at least 2 hours or until burghul is soft.

Cut each eggplant into 8 wedges. Brush eggplant with half the oil; cook on a heated grill plate (or grill or barbecue) for about 10 minutes or until browned and tender.

Meanwhile, combine the tomato mixture with the parsley, mint, onion, lemon juice and remaining oil. Season to taste with salt and pepper.

Serve tabouli with eggplant.

Not suitable to freeze. Not suitable to microwave.

Recipe by The Australian Women's Weekly

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