Bulgur Wheat Salad with Tomato and Eggplant

Bulgur Wheat Salad with Tomato and EggplantRecipe
Photo: Kana Okada; Styling: Sara Quessenberry

Recipe from

Real Simple

Nutritional 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


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


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.