Winter Tabouleh

Ingredients

to taste:
whole coriander
1 medium eggplant, cubed, with skins on
1 medium red onion, cut into wedges
1 red or yellow bell pepper, diced
3 cloves garlic, crushed or minced
1 can chickpeas, rinsed and drained
3/4 cup bulgur
1 1/2 cups water
2 tablespoons olive oil
to taste:
whole coriander
1 large tomato, chopped

Preparation

1
Bring 3/4 cup bulgur and 1 1/2 cups water to a boil on high heat. When boiling, reduce heat to simmer, cover, and let cook until water is absorbed, about 20 minutes, stirring occasionally.
2
Put chopped pepper, eggplant, chickpeas and onion into a bowl. Drizzle with olive oil. Add garlic and spices to taste and mix well.
3
Spread vegetable/chickpea mix out on a baking sheet or shallow baking pan. Cook at 400F for about 15 minutes.
4
Remove pan from oven and shift vegetables around with a spatula. Set oven to broil and cook the vegetables for 4-5 minutes more, watching carefully so they don't burn.
5
Remove from oven. Combine vegetable mix with bulgur and fresh tomato and add lemon juice, red wine vinegar, salt, more spices to taste. Serve hot!
6
Bring 3/4 cup bulgur and 1 1/2 cups water to a boil on high heat. When boiling, reduce heat to simmer, cover, and let cook until water is absorbed, about 20 minutes, stirring occasionally.
7
Put chopped pepper, eggplant, chickpeas and onion into a bowl. Drizzle with olive oil. Add garlic and spices to taste and mix well.
8
Spread vegetable/chickpea mix out on a baking sheet or shallow baking pan. Cook at 400F for about 15 minutes.
9
Remove pan from oven and shift vegetables around with a spatula. Set oven to broil and cook the vegetables for 4-5 minutes more, watching carefully so they don't burn.
10
Remove from oven. Combine vegetable mix with bulgur and add lemon juice, salt, more spices to taste. Serve hot!

Tools

 



Yield:

2.0 large servings

Added:

Monday, December 21, 2009 - 11:32pm

Creator:

Anonymous

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