This hearty Middle Eastern grain salad combines bulgur wheat with cooked eggplant, bell pepper, onion, tomato, garlic, mint and lemon juice.
What You Need
Original recipe yields 8 servings
1-1/2 cups bulgur wheat (cracked wheat)
2 cups boiling water
1-1/2 cups finely chopped eggplant
1/2 cup chopped red peppers
1/2 cup finely chopped onions
2 cloves garlic, minced
1 Tbsp. olive oil
1 large tomato, chopped
1 cup finely chopped fresh parsley
1/3 cup finely chopped fresh mint
1/2 cup lemon juice
1/2 tsp. ground black pepper
thin wheat snack crackers
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Let's Make It
Mix bulgur and boiling water in large bowl; let stand 30 min. Drain well.
Cook eggplant, red peppers, onions and garlic in hot oil in large skillet on medium heat 8 to 10 min. or until vegetables are tender, stirring frequently. Remove from heat; place in large bowl. Stir in bulgur and next 5 ingredients.
Refrigerate 2 hours. Serve on lettuce-covered plates with crackers.
Substitute a green pepper for the red pepper.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1 cup salad and 16 crackers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.