Tabbouleh Salad With Grilled Eggplant

Ingredients

• 1 cup bulgur
• 1 ½ cups boiling water
• Juice of 1 1/2 lemons
• A 1-pound eggplant, sliced 1/2-inch thick
• 3 tablespoons minced scallions
• 1 medium-size tomato, peeled, seeded, juiced and chopped
• 1 garlic clove, minced
• 3 tablespoons minced fresh flat-leaf parsley
• 2 tablespoons minced fresh mint
• 1 ½ to 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    144 calories; 4 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 4 grams protein; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
2. Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
3. After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid. Return the bulgur to a bowl.
4. Fold in the eggplant and all the remaining ingredients. Serve at room temperature.

1 hour