Roasted eggplant with bulgur
Vegetarian, Soy Free, Low Calorie
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.
- 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
Cook the bulgur; prep the eggplant
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
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.