2.To make tabbouleh, place burghul in small bowl. Seed tomatoes; reserve juice. Combine tomato seeds and juice with burghul; cover, stand 30 minutes. Chop tomato flesh finely. In a medium bowl, combine tomato with burghul and parsley; season to taste.
3.Peel alternate lengthways strips of skin from eggplant; slice eggplant into thin rounds. Lightly spray eggplant with oil. Cook eggplant on heated oiled barbecue (or grill or grill pan) until tender.
4.Layer eggplant, tabbouleh and chickpea puree on serving plates.
Chickpea puree
5.Blend or process ingredients until smooth; season to taste.
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