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Bulgur Wheat Salad with Tomato and Eggplant

  • 4servings
  • 319calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Natrium, Chromium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup bulgur wheat

  2. 1 eggplant, thinly sliced

  3. 5 tablespoons extra-virgin olive oil

  4. 1 pound cherry tomatoes, cut in half

  5. 1 tablespoon red wine vinegar

  6. Kosher salt and pepper

  7. 1 cup basil leaves, torn

Instructions Jump to Ingredients ↑

  1. Heat broiler.

  2. Cook the bulgur according to the package directions.

  3. Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.

  4. Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.

  5. Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.

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