Chargrilled eggplant tabouli
Discover the delicious Chargrilled Eggplant Tabouli recipe! This fresh and healthy dish combines smoky grilled eggplant, zesty bulgur, juicy tomatoes, fragrant parsley and spearmint, crunchy almonds, and a hint of lemon juice. Topped with creamy Greek yogurt, it's perfect for a light lunch or vibrant side. Ready to delight your taste buds!
- 14 May 2024
- Cook time 20 min
- Prep time 30 min
- 6 Servings
- 9 Ingredients
Chargrilled eggplant tabouli is a delightful Middle Eastern-inspired dish that combines smoky eggplant with fresh herbs, tomatoes, and crunchy almonds. The use of bulgur adds a wholesome element, while a drizzle of olive oil and lemon juice ties all the flavors together. This refreshing and nutritious salad is perfect for a light lunch or a side dish to complement your main course.
Ingredients:
Instructions:
- Place 1/3 cup bulgur in a bowl.
- Add 2/3 cup boiling water, cover, and let it sit for 15-20 minutes until the bulgur is tender and the water is absorbed. Fluff with a fork and set aside.
- Preheat a grill or grill pan over medium-high heat.
- Prick the eggplants a few times with a fork.
- Grill the eggplants for about 15-20 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Allow the eggplants to cool slightly, then peel off the charred skin and chop the flesh into bite-sized pieces. Set aside.
- Dice the 3 tomatoes and place them in a large mixing bowl.
- Finely chop 1/2 cup fresh parsley and 1/2 cup spearmint. Add them to the mixing bowl with the tomatoes.
- In a small bowl, whisk together 1 tbsp olive oil and 2 tbsp lemon juice.
- In a small dry skillet over medium heat, toast 1/3 cup almonds until golden and fragrant, about 5 minutes. Remove from heat and let cool, then roughly chop.
- Add the prepared bulgur, chargrilled eggplant, and toasted almonds to the mixing bowl with the tomatoes and herbs.
- Pour the olive oil and lemon juice dressing over the mixture and toss to combine.
- Transfer the tabouli to a serving dish.
- Dollop 1/2 cup Greek yogurt on top or serve on the side.
Tips:
- Ensure that the eggplants are thoroughly chargrilled to achieve that signature smoky flavor.
- Allow the bulgur to soak in boiling water for at least 15-20 minutes, then fluff it with a fork for a light and fluffy texture.
- Finely chop the parsley and spearmint to evenly distribute their fresh flavors throughout the dish.
- Toast the almonds lightly before adding them to enhance their nutty flavor and crunch.
- For a creamier texture, mix Greek yogurt with a small amount of water to create a dressing consistency and drizzle it over the top before serving.
With its vibrant colors and rich textures, chargrilled eggplant tabouli is a feast for both the eyes and the palate. The combination of smoky eggplant, fresh herbs, and tangy lemon creates an unforgettable culinary experience. Not only is this dish delicious, but it is also packed with nutrients, making it an excellent addition to your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 140kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 7g | 19% |
| Sugar 8g | 8% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.14g | 4% |
| Cholesterol 2.60mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 24mg | 4% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 2.13mg | 13% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 20mg | 22% |
| Vitamin E 2.54mg | 17% |
| Vitamin K 90ug | 77% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.27mg | 0% |
| Iron, Fe 1.28mg | 12% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 670mg | 20% |
| Selenium, Se 2.86ug | 5% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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