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Bulgur Wheat Salad With Tomato and Eggplant

Nutty and nutritious, bulgur bulks up this simple side dish with tender slices of baked eggplant.
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Serves 4| Hands-On Time:



  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.
By June, 2008

Nutritional Information

  • Per Serving
  • Calories 319Calories From Fat 49%
  • Protein 7g
  • Carbohydrate 38g
  • Sugar 6g
  • Fiber 12g
  • Fat 18g
  • Sat Fat 2g
  • Sodium 255mg
  • Cholesterol 0mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.