Eggplant, Lentil, and Bulgur Salad

Name: Eggplant, Lentil, and Bulgur Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters bulgur; 1 cucumber, peeled, halved lengthwise, seeded, and diced; 1 eggplant, peeled, quartered, and sliced thin; 237 milliliters chopped fresh parsley; 237 milliliters lentils; 5 Tbsps olive oil; 1 onion, chopped; 2 teaspoons salt; 4 scallions, white bulbs only, sliced; 1 teaspoons Tabasco sauce; 1 tomato, diced; 3 Tbsps tomato paste; 1 liters water

Eggplant, Lentil, and Bulgur Salad is a vegan recipe with 4 servings. One portion of this dish contains roughly 20g of protein, 19g of fat, and a total of 517 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a reasonably priced main course. Head to the store and pick up olive oil, onion, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes.

Ingredients you will need

Lentils

Bulgur

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat and let sit, partially covered, for 5 minutes.

Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Ingredients you will need

Onion

Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.

Ingredients you will need

Tomato Paste

Eggplant

Water

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.

Ingredients you will need

Green Onions

Eggplant

Parsley

Tabasco Sauce

Lentils

Equipment you will use

Frying Pan

In a small bowl, combine the remaining parsley with the cucumber and tomato.

Ingredients you will need

Cucumber

Parsley

Tomato

Equipment you will use

Bowl

Serve the lentils over the cucumber salad.

Ingredients you will need

Cucumber

Lentils

Wine Recommendation: A rich, jammy red wine, thick with fruit and lush on the palate, is just what is called for here. Turn to Australia for a shiraz or cabernet-sauvignon and shiraz blend.

Ingredients you will need

Wine