Tabblouleh with Roasted Eggplant & Peppers
Ingredients:
3 medium eggplants, cut into ½-inch cubes (8 cups)
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
3 ½ tablespoons olive oil, divided
¼ cup quick-cooking bulgur
⅔ cup quinoa, rinsed and drained
⅔ cup chopped fresh mint, plus sprigs for garnish
⅓ cup chopped parsley
1 cup small mixed bell peppers, diced
2 tablespoons lemon juice
1 cup cooked chickpeas
½ cup finely chopped red onion
Directions:
- Preheat oven to 450°F. Coat large rimmed baking sheet with cooking spray.
- Spread eggplant cubes in single layer on baking sheet, spray lightly with cooking spray, and sprinkle with 1/4 tsp. each salt and pepper.
- Drizzle with 11/2 Tbs. oil; toss to coat.
- Roast eggplant 20 minutes.
- Turn; stir, then roast 10 minutes more, or until tender and browned. Cool on baking sheet.
- Bring large pot of salted water to a boil.
- Add bulgur, and boil 4 minutes.
- Mix in quinoa, and boil 12 minutes, or until both grains are tender, but still have some texture. Drain.
- Transfer to large bowl, and cool, fluffing with fork.
- Mix chopped mint and parsley into grains, then mix in cooled eggplant and peppers.
- Whisk together lemon juice, remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in medium bowl.
- Add chickpeas and red onion; marinate 15 minutes, then fold chickpea mixture into grains.
- Garnish with mint sprigs.
