Bulgur Wheat Salad with Tomato and Eggplant

Name: Bulgur Wheat Salad with Tomato and Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters basil leaves, torn; 237 milliliters bulgur wheat; 454 grams cherry tomatoes, cut in half; 1 eggplant, thinly sliced; 4 servings Kosher salt and pepper; 5 Tbsps extra-virgin olive oil; 1 Tbsp red wine vinegar

Bulgur Wheat Salad with Tomato and Eggplant might be just the side dish you are searching for. This recipe makes 4 servings with 326 calories, 7g of protein, and 18g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes around 45 minutes. If you have basil leaves, eggplant, cherry tomatoes, and a few other ingredients on hand, you can make it.

Instructions

Heat broiler. Cook the bulgur according to the package directions. Arrange the eggplant slices on 2 baking sheets.

Ingredients you will need

Eggplant

Bulgur

Equipment you will use

Baking Sheet

Broiler

Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.

Ingredients you will need

Tomato