Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Real Simple June 2008


Credit: Kana Okada; Styling: Sara Quessenberry

Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

319 calories; calories from fat 49%; protein 7g; carbohydrates 38g; sugars 6g; fiber 12g; fat 18g; saturated fat 2g; sodium 255mg.