Spicy Eggplant Salad With Bulghur And Sweet Tomatoes
From laika 15 years ago
- 40 minutes to make
- Serves 6
This super healthy and satisfying dish was inspired by the Turkish Bonjan Salat. I substituted a combo of roasted and fresh tomatoes for the usual tomato sauce and added bulghur wheat. The result is a lighter tasting salad that is very filling and nutritious.
Ingredients
- 3 medium sized eggplants, ideally of the elongated Japanese/Oriental variety. shopping list
- 1 pint grape tomatoes shopping list
- 1 medium sized fresh tomato, chopped shopping list
- 1 large onion, chopped shopping list
- 1 cup bulghur wheat shopping list
- 11/2 c. boiling water shopping list
- 1/2 tsp cinammon shopping list
- 1 tbs. red chile flakes, ideally Aleppo shopping list
- olive oil, for drizzling shopping list
- 1 small handful fresh mint leaves, chopped shopping list
- 1 tbs. lemon juice shopping list
- salt and black pepper to taste shopping list
How to make it
- Pre-heat the oven to 450 degrees. Lightly brush a baking sheet with olive oil.
- Cut the eggplant into 1/2 inch slices and arrange on the baking sheet. Brush each slice with a little more olive oil and sprinkle with salt and pepper. Roast the eggplant in the oven without turning for about 20 minutes, or until very tender. Remove from the oven and cool.
- In a deep saucepan, sautee the onion in a little olive oil until it turns golden and the edges start to brown (about 10 min.). Add the bulghur and boiling water, reduce heat to low, and cover and simmer for 15 minutes, until the water is absorbed.
- While the bulgur is cooking, prepare the grape tomatoes. Pour them into a shallow baking dish, drizzle with olive oil and sprinkle with salt. Shake the pan until the tomatoes are evenly coated. Roast in the oven until caramelized and bursting, about 15-20 minutes.
- Fluff the bulgur with a fork and add to it the eggplant and the tomatoes with their oil. Add the fresh tomato, the cinammon and chile, and season with salt and pepper to taste. Drizzle with a few tbs. of olive oil, just enough to slightly moisten the salad.
- Just before eating, mix in the lemon juice and the chopped mint. Serve at room temperature.
People Who Like This Dish 4
- Ladybug_MrsJ Ottawa, Canada
- kaijavb MD
- elgab89 Toronto, CA
- greekgirrrl Long Island, NY
- unicorn4 Melbourne, AU
- laika New York, NY
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Sounds delicious, laika!
greekgirrrl
in Long Island loved it
-
great spices - Got my 5!
elgab89
in Toronto loved it
-
Eggplant one of my favorite foods. I will be making your dish as soon as I can Well done. Thank you...
unicorn4
in Melbourne loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "