Photo by: Photo: Kana Okada; Styling: Sara Quessenberry

Bulgur Wheat Salad with Tomato and Eggplant

  • Yield: Makes 4 servings


  • 1 cup bulgur wheat
  • 1 none eggplant, thinly sliced
  • 5 tablespoons extra-virgin olive oil
  • 1 pound cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • none 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.

Nutritional Information

Amount per serving
  • Calories: 319none
  • Calories from fat: 49%
  • Protein: 7g
  • Carbohydrate: 38g
  • Sugars: 6g
  • Fiber: 12g
  • Fat: 18g
  • Saturated fat: 2g
  • Sodium: 255mg
  • Cholesterol: 0mg

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Bulgur Wheat Salad with Tomato and Eggplant Recipe