Name: Tabbouleh with grilled eggplant
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 tomatoes; 1/4 cup (40g) burghul; 2 eggplants; 2 tablespoon olive oil; 2 teaspoon sumac; 4 cup coarsely chopped fresh flat-leaf parsley; 1 cup coarsely chopped fresh mint; 1 red onion, chopped finely; 2 tablespoon lemon juice; 2 tablespoon olive oil, extra

Tabbouleh with grilled eggplant

Tabbouleh is a great vegetarian dish with a delicious combination of traditional Mediterranean flavours. It is also a bonus that it is quick and easy to prepare.

Serves 4

Cook

25M

Ingredients

3 tomatoes

1/4 cup (40g) burghul

2 eggplants

2 tablespoon olive oil

2 teaspoon sumac

4 cup coarsely chopped fresh flat-leaf parsley

1 cup coarsely chopped fresh mint

1 red onion, chopped finely

2 tablespoon lemon juice

2 tablespoon olive oil, extra

Method

1.Chop tomatoes finely, retaining as much juice as possible. Pour tomato and tomato juice on top of burghul in small bowl. Cover; refrigerate about 2 hours or until burghul softens.

2.Cut each eggplant into 8 wedges. Brush wedges with combined oil and sumac; cook in heated grill pan until tender.

3.Meanwhile, combine burghul mixture with herbs, onion, juice and extra oil.

4.Serve tabbouleh with eggplant, and yogurt, if desired.

Sumac is a purple-red, astringent spice ground from berries growing on shrubs that flourish wild around the Mediterranean; adds a tart, lemony flavour to dips and dressings and goes well with barbecued meat. Can be found in Middle Eastern food stores.
Note

Women's Weekly Food

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