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Roasted eggplant with bulgur

Roasted eggplant with bulgur

Vegetarian, Soy-Free

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.

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

Instructions

1

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.

2

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.

3

Serve

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.