Eggplant Tabbouleh Salad
Tabbouleh is a Middle Eastern parsley salad and not only is it super healthy it’s also incredibly delicious! I am going to share with you my recipe for Tabbouleh with the addition of eggplant. The eggplant just adds a bit of substance to the salad and boosts the nutition.
1 small eggplant, diced
1 /2 cup bulghur wheat (or quinoa), cooked according to packet directions
1 cup red onion, finely chopped
1/2 cup of mint leaves, finely chopped
1 cup flat leaf parsley, finely chopped
1 medium cucumber, diced
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup extra virgin olive oil
sea salt and pepper
1.) In a fry pan or wok add the eggplant and cook with your favorite seasonings until eggplant is soft and cooked through. A lot of people shy away from eggplant because it absorbs lots of oil but to avoid that, just add a bit of oil and allow the eggplant to cook on a medium-high heat. Allow the eggplant to cool before using.
2.) In a jar or mixing bowl make the dressing and shake together till emulsified.
3.) In large bowl add all the salad ingredients and eggplant and toss together. Allow the salad to sit in the fridge to develop the flavors- the longer the better.
4.) Serve as a side dish. Pairs well with meats, burgers and seafood.