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
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preparation
25
minutes
Serves 4

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.

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