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Tabblouleh with Roasted Eggplant & Peppers


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


  1. Preheat oven to 450°F. Coat large rimmed baking sheet with cooking spray.
  2. Spread eggplant cubes in single layer on baking sheet, spray lightly with cooking spray, and sprinkle with 1/4 tsp. each salt and pepper.
  3. Drizzle with 11/2 Tbs. oil; toss to coat.
  4. Roast eggplant 20 minutes.
  5. Turn; stir, then roast 10 minutes more, or until tender and browned. Cool on baking sheet.
  6. Bring large pot of salted water to a boil.
  7. Add bulgur, and boil 4 minutes.
  8. Mix in quinoa, and boil 12 minutes, or until both grains are tender, but still have some texture. Drain.
  9. Transfer to large bowl, and cool, fluffing with fork.
  10. Mix chopped mint and parsley into grains, then mix in cooled eggplant and peppers.
  11. Whisk together lemon juice, remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in medium bowl.
  12. Add chickpeas and red onion; marinate 15 minutes, then fold chickpea mixture into grains.
  13. Garnish with mint sprigs.

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