Recipe

Eggplant and tabbouleh stacks with chickpea puree

  • 45 mins cooking
  • Serves 4
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Ingredients

Eggplant and tabbouleh stacks with chickpea puree
  • 1/4 cup (40 grams) burghul
  • 2 medium tomatoes
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1 large eggplant
  • cooking-oil spray
Chickpea puree
  • 125 gram canned chickpeas, rinsed, drained
  • 1/4 cup (70 grams) yoghurt
  • 1 tablespoon tahini
  • 1/2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 clove garlic, quartered

Method

Eggplant and tabbouleh stacks with chickpea puree
  • 1
    Make chickpea puree.
  • 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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