Roasted eggplant with bulgur

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted eggplant with bulgur

Roasted eggplant with bulgur

Soy-Free, Vegetarian

2 Servings, 670 Calories/Serving

30 Minutes

Bulgur wheat is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. Here, Chef Justine uses it as the base for a salad. Its satisfying, chewy texture and mild, nutty taste make it a delicious partner to almonds, olives and herbs.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup bulgur
  • 1 large eggplant
  • Moroccan spice mix ( cumin - garlic powder - coriander - sweet paprika)
  • 5 ounces cherry tomatoes
  • 1½ ounces sliced almonds
  • Small bunch mint
  • Small bunch cilantro
  • 2 ounces kalamata olives
  • 2 teaspoons sherry vinegar
  • ¾ cup Greek yogurt
  • ½ teaspoon sumac

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the bulgur; prep the eggplant

Heat the oven to 375°F. In a 2-quart sauce pot, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the bulgur to the hot oil and stir occasionally until toasted, about 3 minutes. Add 1¼ cups water, bring to a boil, reduce to a simmer, cover and cook until tender, about 10 minutes. Drain and transfer to a mixing bowl.
  • Meanwhile, prep the eggplant:
  • Slice the eggplant in half lengthwise. Drizzle olive oil over the cut side, season with salt and pepper and half of the Moroccan spice mix.


Cook the eggplant, prep the salad

On oiled sheet pan, place the eggplant skin side down and bake until tender, about 25 minutes.
  • Meanwhile, prep the salad:
  • Slice the cherry tomatoes in half.
  • Chop the almonds.
  • Chop the mint and cilantro.
  • Chop the olives.
  • Add the tomatoes, almonds and chopped herbs to the bulgur along with the olives, vinegar and 2 to 3 tablespoons oil. Season with salt and pepper to taste.


Transfer the eggplant to two serving plates. Divide the bulgur salad between each plate, spoon the yogurt on top and sprinkle the sumac over all.