Warm Bulgur and Roasted Eggplant Salad (Printable Version)
Tender bulgur paired with smoky roasted eggplant, bell peppers, cherry tomatoes, and fresh herbs in a zesty lemon-cumin dressing.
# Ingredient List:
→ Grains
01 - 1 cup bulgur wheat
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 medium eggplants, cut into 1-inch cubes
05 - 1 red bell pepper, diced
06 - 1 small red onion, thinly sliced
07 - 1 cup cherry tomatoes, halved
→ Herbs & Garnishes
08 - 1/2 cup fresh parsley, chopped
09 - 1/4 cup fresh mint, chopped
10 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons lemon juice
13 - 1 garlic clove, minced
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon smoked paprika
16 - Salt and black pepper, to taste
# How to Make It:
01 - Set oven temperature to 425°F for roasting the vegetables.
02 - Place eggplant cubes and diced red bell pepper on a large baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden brown and tender.
03 - Bring 2 cups water and 1/2 teaspoon salt to a boil in a saucepan. Stir in bulgur wheat, cover with lid, and reduce heat to low. Simmer for 12 to 15 minutes until all water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff cooked bulgur with a fork.
04 - In a large mixing bowl, combine cooked bulgur, roasted eggplant, roasted bell pepper, sliced red onion, and halved cherry tomatoes.
05 - In a small bowl, whisk together remaining olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper until emulsified.
06 - Pour the prepared dressing over the salad mixture. Gently toss all ingredients to combine evenly and coat with dressing.
07 - Fold in chopped fresh parsley and mint. Taste the salad and adjust salt and pepper seasoning as needed.
08 - Transfer salad to a serving platter. Sprinkle crumbled feta cheese on top if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted eggplant becomes incredibly creamy and sweet, almost like it's been slow cooked for hours
- You get those warm comfort food feelings while still eating something fresh and vibrant
02 -
- Don't overcrowd the baking sheet when roasting the eggplant or it will steam instead of caramelizing
- Let the roasted vegetables cool for just a few minutes before tossing with the bulgur so they don't make everything mushy
03 -
- Cut your eggplant into uniform cubes so everything roasts evenly and finishes at the same time
- Taste the roasted vegetables before combining with the bulgur and adjust seasoning then