Eggplant tabbouleh

Eggplant tabbouleh

Elisa Watson

This salad screams of summer. For the best results it needs sweet, ripe tomatoes and young, firm eggplants. Make sure you roast the eggplant slices until they are golden and tender. I like to tear them up by hand and gently mix them through the burghul.


Quantity Ingredient
175g fine burghul (bulgur wheat)
10 medium ripe red tomatoes, about 1 kg
4 large eggplants (aubergines)
60ml olive oil
8 spring onions (scallions), finely sliced
1 large bunch mint, finely shredded
1 large bunch flat-leaf (italian) parsley, finely shredded
1/2 teaspoon sumac, to finish


Quantity Ingredient
2 tablespoons pomegranate molasses
juice of 1 lemon
3 tablespoons olive oil
1 teaspoon sea salt


  1. Preheat the oven to 180°C (350°F).
  2. Place the burghul in a fine-meshed sieve and rinse thoroughly for 1–2 minutes. Rest the sieve over a bowl and leave to dry for 15 minutes.
  3. Quarter, seed and cut the tomatoes into small cubes.
  4. Slice eggplants lengthwise at approximately 1 cm (½ in) thickness, coat in olive oil and place on a baking tray. Bake in the oven for 15 minutes or until golden, then set aside to cool.
  5. Combine the spring onions and herbs in a large bowl.
  6. Slice or tear the eggplant lengthways at approximately 1 cm (½ in) thickness again to create stips. Add to the mixing bowl.
  7. Add the burghul and tomatoes and mix well.
  8. To make the dressing, whisk together all the ingredients in a bowl. Pour over the tabbouleh and toss gently until evenly coated. Sprinkle with sumac to finish.
Jewish cooking
Chicken soup
Yom kippur
Dinner party
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