Chargrilled Eggplant Tabbouleh Recipe

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

1. 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.

Recipe Details