Preparation time
- Total: Approximately 50 minutes
- Preparation: 10 minutes
- Cooking: 40 minutes
Ingredients
- 1/2 cup Broken Wheat (Dalia/ Godumai Rava)
- 1 cup Parsley leaves - chopped
- 1/2 cup Mint Leaves (Pudina) - chopped
- 2 Brinjal (Baingan / Eggplant) - sliced
- 2 Tomatoes - chopped
- 2 Cucumbers - chopped
- 6 Spring Onion (Bulb & Greens) - leaves
- 2 tablespoon Lemon juice
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Paprika powder
- 2 teaspoon Sumac - powder
- 3 Lime Wedges - chopped (optional)
- Salt - to taste
- Extra Virgin Olive Oil - as required to grill the eggplants
Instructions
- To begin making the Chargrilled Eggplant Tabbouleh Recipe first, pour 1/2 cup hot water over the cracked wheat
- Cover and keep aside for 30 minutes
- After half an hour, drain the water completely from the cracked wheat
- Heat a grill pan and drizzle some olive oil
- Grill the sliced eggplants (in batches) on medium to high heat till just tender and brown on both sides (about 2-3 minutes)Cool, and cut into bite-sized pieces
- In a large mixing bowl mix the cracked wheat, parsley, mint, tomatoes, cucumbers, spring onions, onion greens, grilled eggplant pieces, preserved lime (if using)
- Toss everything together and add salt, pepper, lime juice,olive oil and toss again
- Serve immediately sprinkled with Sumac powder (optional) or refrigerate for 1-2 hours and then serve
- Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal
- You can serve the salad in small fresh lettuce ‘cups’ for added crunch
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 2
- Middle Eastern
- Side Dish
- Vegetarian