Quick & Easy

Tabouli with char-grilled eggplant

This vegetarian Middle Eastern dish takes just 10 minutes to create but is packed full of flavour.
Tabouli with char-grilled eggplantAustralian Women's Weekly



1.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.
2.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.
3.Meanwhile, combine the tomato mixture with the parsley, mint, onion, lemon juice and remaining oil. Season to taste with salt and pepper.
4.Serve tabouli with eggplant.

Not suitable to freeze. Not suitable to microwave.


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