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Bulgur Wheat Salad with Tomato and Eggplant

Photo: Kana Okada; Styling: Sara Quessenberry
Yield Makes 4 servings


  • 1 cup bulgur wheat
  • 1 eggplant, thinly sliced
  • 5 tablespoons extra-virgin olive oil
  • 1 pound cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • Kosher salt and pepper
  • 1 cup basil leaves, torn

Nutrition Information

  • calories 319
  • caloriesfromfat 49 %
  • protein 7 g
  • carbohydrate 38 g
  • sugars 6 g
  • fiber 12 g
  • fat 18 g
  • satfat 2 g
  • sodium 255 mg
  • cholesterol 0 mg

How to Make It

  1. Heat broiler.

    Cook the bulgur according to the package directions.

    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.

    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.

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