Bulgur Wheat Salad With Tomato and Eggplant

tomato-salad
Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 319 calories
    • Calories 49 calories from fat
    • Fat 18 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 255 mg
    • Protein 7 g
    • Carbohydrate 38 g
    • Sugar 6 g
    • Fiber 12 g

Ingredients

  1. Check 1cup bulgur wheat
  2. Check 1 eggplant, thinly sliced
  3. Check 5tablespoons extra-virgin olive oil
  4. Check 1pound cherry tomatoes, cut in half
  5. Check 1tablespoon red wine vinegar
  6. Check kosher salt and pepper
  7. Check 1cup basil leaves, torn

Directions

  1. Heat broiler.
  2. Cook the bulgur according to the package directions.
  3. 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.
  4. 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.
  5. Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.