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bulgur boiling water lemons eggplant scallions tomato garlic parsley fresh mint extra-virgin olive oil salt
Viewed: 50 - Published at: 10 months agoIngredients
- 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
Method
- 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.
