TABBOULEH SALAD WITH GRILLED EGGPLANT

Tabbouleh Salad With Grilled Eggplant image

Provided by Florence Fabricant

Categories lunch, weekday, salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup bulgur
1 1/2 cups boiling water
Juice of 1 1/2 lemons
A 1-pound eggplant, sliced 1/2-inch thick
3 tablespoons minced scallions
1 medium-size tomato, peeled, seeded, juiced and chopped
1 garlic clove, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh mint
1 1/2 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid. Return the bulgur to a bowl.
Fold in the eggplant and all the remaining ingredients. Serve at room temperature.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 477 milligrams, Sugar 3 grams