Spiced Eggplant with Bulgur Salad

Name: Spiced Eggplant with Bulgur Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 79 milliliters currants; 510 grams medium eggplants (9–10 ounces each), halved lengthwise; 79 milliliters flat-leaf parsley, chopped; 79 milliliters fresh cilantro, chopped, plus more for garnish; 2 garlic cloves, smashed; 118 milliliters pitted green olives, quartered lengthwise; 1 teaspoons ground cinnamon; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 1 teaspoons kosher salt plus more; 2 Tbsps fresh lemon juice; 2 Tbsps finely chopped preserved lemon peel; 118 milliliters olive oil, divided, plus more for drizzling; 1 teaspoon paprika; 59 milliliters pistachios, toasted and lightly crushed; 237 milliliters quick-cooking bulgur; 1 smalls red onion, very thinly sliced; 1 teaspoons crushed red pepper flakes

You can never have too many side dish recipes, so give Spiced Eggplant with Bulgur Salad a try. One portion of this dish contains around 7g of protein, 35g of fat, and a total of 466 calories. This recipe serves 4. A mixture of ground cumin, pistachios, eggplants, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Stir 1/4 cup oil, next 7 ingredients, and 1/2 tsp. salt in a small bowl for spice mix. Score flesh of each eggplant half with 1/2"-deep diagonal crisscrossing lines, spacing 1" apart (do not cut through skin).

Ingredients you will need

Seasoning Mix

Eggplant

Salt

Cooking Oil

Equipment you will use

Bowl

Drizzle 1 Tbsp. oil over cut side of each half, allowing it to soak in. Season lightly with salt.

Ingredients you will need

Salt

Cooking Oil

Brush or spoon spice mix over, dividing evenly.

Ingredients you will need

Seasoning Mix

Place eggplants, cut side up, on a rimmed baking sheet. Roast until soft and very tender in center, 5060 minutes.Meanwhile, place bulgur in a large bowl and cover with 1 1/2 cups boiling water.

Ingredients you will need

Eggplant

Bulgur

Water

Equipment you will use

Baking Sheet

Bowl

Let soak for 45 minutes to soften and absorb water. Stir in olives, onion, currants, parsley, 1/3 cup cilantro, pistachios, and lemon juice. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper