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

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.

Ingredients

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