Tabouli with char-grilled eggplant

This vegetarian Middle Eastern dish takes just 10 minutes to create but is packed full of flavour.

  • 10 mins cooking
  • Serves 4
  • Print


Tabouli with char-grilled eggplant
  • 3 small (270g) tomatoes
  • 1/4 cup (40g) burghul
  • 2 large (1kg) eggplants
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 cup coarsely chopped fresh flat-leaf parsley
  • 1 cup coarsely chopped fresh mint
  • 1 medium (170g) red onion, chopped finely
  • 2 tablespoon lemon juice
  • salt and freshly ground black pepper


Tabouli with char-grilled eggplant
  • 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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