Winter Tabouleh
By: Anonymous
Published: Monday, December 21, 2009 - 11:32pm

Ingredients




to taste:
cumin seed
whole coriander
paprika
salt
pepper
lemon juice
red wine vinegar
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:
cumin seed
whole coriander
paprika
salt
pepper
lemon juice
red wine vinegar
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!