Eggplant, capsicum and bulgur salad
This Eggplant, Capsicum and Bulgur Salad features roasted vegetables and fluffy bulgur, enhanced by zesty lemon and fresh coriander. It's a nutritious dish perfect for lunch or as a side, delivering hearty flavors and textures.
Cook time 40 min
Prep time 20 min
Ingredients:
2 red peppers1 eggplant
2 red onions
1/4 cup olive oil
1/2 cup bulgur
1 cup vegetable broth
2 tbsp lemon zest
1/4 cup lemon juice
1/2 cup coriander leaves
Eggplant, capsicum, and bulgur salad is a delightful and nutritious dish that combines the smoky flavors of roasted vegetables with the nutty taste of bulgur. This hearty salad is perfect for a light lunch or as a side dish, offering a burst of fresh flavors and a satisfying texture. The addition of lemon zest and juice adds a refreshing citrus note, while coriander leaves provide a fresh, herbal finish.
Instructions:
- Preheat your oven to 200°C (390°F).
- Cut the red peppers into thin strips.
- Cut the eggplant into 1-inch cubes.
- Slice the red onions thinly.
- Place the red peppers, eggplant cubes, and red onion slices on a large baking sheet.
- Drizzle the vegetables with 2 tablespoons of the olive oil, and season with salt and pepper to taste.
- Toss the vegetables to ensure they are evenly coated with the oil.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly charred, stirring halfway through for even cooking.
- While the vegetables are roasting, place the bulgur in a medium-sized bowl.
- Heat the vegetable broth in a saucepan or microwave until boiling.
- Pour the hot vegetable broth over the bulgur, cover the bowl with a plate or plastic wrap, and let it sit for about 15-20 minutes, or until the bulgur has absorbed the broth and is tender.
- Fluff the bulgur with a fork once it’s ready.
- In a small bowl, combine the lemon zest, lemon juice, and the remaining 2 tablespoons of olive oil. Whisk together to make a dressing.
- In a large bowl, combine the roasted vegetables and the fluffed bulgur.
- Pour the lemon dressing over the salad and toss well to ensure everything is evenly coated.
- Roughly chop the coriander leaves and add them to the salad, mixing gently.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer the salad to a serving dish and enjoy warm or at room temperature.
This Eggplant, Capsicum, and Bulgur Salad is not only easy to prepare but also packed with nutrients and vibrant flavors. The combination of roasted vegetables, zesty lemon, and fresh coriander makes each bite a delightful experience. Serve it as a wholesome meal on its own or as a tasty side dish to complement your favorite main courses. Enjoy this delicious and healthy salad that’s sure to become a favorite in your recipe collection.
Eggplant, capsicum and bulgur salad FAQ:
Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the dressing separate until ready to serve to maintain freshness.
If you need a substitute for bulgur, quinoa or couscous can work well. Adjust cooking times according to the package instructions for the substitute used.
The roasted vegetables are ready when they are tender and lightly charred, typically after 25-30 minutes at 200°C (390°F). Stir halfway through to ensure even cooking.
This salad can be served warm or at room temperature, making it versatile for different serving occasions.
If you don’t have vegetable broth, you can use water instead. The bulgur will still cook properly, but it may lack some depth of flavor.
Tips:
- For an even smokier flavor, you can grill the eggplant and peppers on an outdoor grill instead of roasting them in the oven.
- Make sure to let the bulgur soak properly in the vegetable broth, which will enhance its flavor and texture.
- Adjust the amount of lemon juice and zest to suit your taste preference. If you like a more pronounced citrus flavor, feel free to add more.
- To save time, you can roast the vegetables ahead of time and store them in the refrigerator until you're ready to assemble the salad.
- If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
Nutrition per serving
4 ServingsCalories 140kcal
Protein 4.78g
Carbohydrates 33g
Fiber 8g
Sugar 11g
Fat 16g
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