Bulgur Wheat Salad With Tomato and Eggplant

Nutty and nutritious, bulgur bulks up this simple side dish with tender slices of baked eggplant.
Kana Okada
Nutty and nutritious, bulgur bulks up this simple side dish with tender slices of baked eggplant.

Get the recipe.
Serves 4
preparation
25
minutes

Ingredients

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

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.
Sara Quessenberry
May 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Protein 7 g
  • Carbohydrate 38 g
  • Sugar 6 g
  • Fiber 12 g
  • Fat 18 g
  • Sat Fat 2 g
  • Sodium 255 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.