Name: Tabouli with char-grilled eggplant
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

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