Easy, light, and delicious! I browned my eggplant in a fry pan since I don't have a working broiler, and it worked just fine.
Bulgur Wheat Salad with Tomato and Eggplant
Photo: Kana Okada; Styling: Sara Quessenberry
Yield: Makes 4 servings
More From Real Simple
Amount per serving
- Calories: 319
- Calories from fat: 49%
- Protein: 7g
- Carbohydrate: 38g
- Sugars: 6g
- Fiber: 12g
- Fat: 18g
- Saturated fat: 2g
- Sodium: 255mg
- Cholesterol: 0mg
- 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.
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