• 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 medium sized eggplants , ideally of the elongated Japanese/Oriental variety.

  2. 1 pint grape tomatoes

  3. 1 medium sized fresh tomato , chopped

  4. 1 large onion , chopped

  5. 1 cup bulghur wheat

  6. 11/2 c. boiling water

  7. 1/2 tsp cinammon

  8. 1 tbs. red chile flakes, ideally Aleppo

  9. olive oil , for drizzling

  10. 1 small handful fresh mint leaves , chopped

  11. 1 tbs. lemon juice

  12. salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 450 degrees. Lightly brush a baking sheet with olive oil.

  2. Cut the eggplant into 1/2 inch slices and arrange on the baking sheet. Brush each slice with a little more olive oil and sprinkle with salt and pepper. Roast the eggplant in the oven without turning for about 20 minutes, or until very tender. Remove from the oven and cool.

  3. In a deep saucepan, sautee the onion in a little olive oil until it turns golden and the edges start to brown (about 10 min.). Add the bulghur and boiling water, reduce heat to low, and cover and simmer for 15 minutes, until the water is absorbed.

  4. While the bulgur is cooking, prepare the grape tomatoes. Pour them into a shallow baking dish, drizzle with olive oil and sprinkle with salt. Shake the pan until the tomatoes are evenly coated. Roast in the oven until caramelized and bursting, about 15-20 minutes.

  5. Fluff the bulgur with a fork and add to it the eggplant and the tomatoes with their oil. Add the fresh tomato, the cinammon and chile, and season with salt and pepper to taste. Drizzle with a few tbs. of olive oil, just enough to slightly moisten the salad.

  6. Just before eating, mix in the lemon juice and the chopped mint. Serve at room temperature.


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