Chargrilled Eggplant Tabbouleh Recipe

Name: Chargrilled Eggplant Tabbouleh Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1/2 cup Broken Wheat (Dalia/ Godumai Rava); 1 cup Parsley leaves chopped; 1/2 cup Mint Leaves (Pudina) chopped; 2 null Brinjal (Baingan / Eggplant) sliced; 2 null Tomatoes chopped; 2 null Cucumbers chopped; 6 null Spring Onion (Bulb & Greens) leaves, and bulb chopped separately; 2 tablespoon Lemon juice; 2 tablespoon Extra Virgin Olive Oil; 1 teaspoon Paprika powder; 2 teaspoon Sumac powder, optional; 3 null Lime Wedges chopped (optional); null Salt to taste; null Extra Virgin Olive Oil as required to grill the eggplants

Madhuli Ajay

May 1, 2017

823 Ratings

Time:Prep: 10 M|Cook: 40 M|Total: 50 M

Makes:2 Servings

Meal:Side Dish

Cuisine:Middle Eastern

Tabbouleh is a popular Middle Eastern salad that is usually served as a part of a Mezze. The addition of chargrilled eggplant adds a distinct smoky flavour to the salad. You can adjust the proportion of ingredients according to your taste and availability. For a gluten free version, the bulgur or cracked wheat can be substituted by cracked millets, corn or Quinoa.

Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal. You can serve the salad in small fresh lettuce ‘cups’ for added crunch.

You may also like other eggplant recipes, check out them and try at your home.

Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal. You can serve the salad in small fresh lettuce ‘cups’ for added crunch.

You may also like other eggplant recipes, check out them and try at your home.

Ingredients

1/2 cup Broken Wheat (Dalia/ Godumai Rava)

1 cup Parsley leaves, chopped

1/2 cup Mint Leaves (Pudina), chopped

2 Brinjal (Baingan / Eggplant), sliced

2 Tomatoes, chopped

2 Cucumbers, chopped

6 Spring Onion (Bulb & Greens), leaves, and bulb chopped separately

2 tablespoon Lemon juice

2 tablespoon Extra Virgin Olive Oil

1 teaspoon Paprika powder

2 teaspoon Sumac, powder, optional

3 Lime Wedges, chopped (optional)

Salt, to taste

Extra Virgin Olive Oil, as required to grill the eggplants

Instructions for Chargrilled Eggplant Tabbouleh Recipe

To begin making the Chargrilled Eggplant Tabbouleh Recipe first, pour 1/2 cup hot water over the cracked wheat. Cover and keep aside for 30 minutes.

After half an hour, drain the water completely from the cracked wheat.

Heat a grill pan and drizzle some olive oil. Grill the sliced eggplants (in batches) on medium to high heat till just tender and brown on both sides (about 2-3 minutes)

Cool, and cut into bite-sized pieces.

In a large mixing bowl mix the cracked wheat, parsley, mint, tomatoes, cucumbers, spring onions, onion greens, grilled eggplant pieces, preserved lime (if using).

Toss everything together and add salt, pepper, lime juice,olive oil and toss again.

Serve immediately sprinkled with Sumac powder (optional) or refrigerate for 1-2 hours and then serve.

Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal. You can serve the salad in small fresh lettuce ‘cups’ for added crunch.