Eggplant tabbouleh

Name: Eggplant tabbouleh
Yield: 8
Ingredients: 1 cup (175g) fine burghul (bulgur wheat); 4 large eggplants, cut lengthways into 1cm slices; ¼ cup (60ml) extra virgin olive oil; 8 spring onions (white part only), thinly sliced; 1 large bunch mint, finely shredded; 1 large bunch flat-leaf parsley, finely shredded; 10 tomatoes (1kg), seeds removed, chopped; ½ tsp sumac

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“Roast the eggplant slices until they are golden and tender. I like to tear them up by hand and gently mix them through the burghul for rustic appeal”

1 cup (175g) fine burghul (bulgur wheat)
4 large eggplants, cut lengthways into 1cm slices
¼ cup (60ml) extra virgin olive oil
8 spring onions (white part only), thinly sliced
1 large bunch mint, finely shredded
1 large bunch flat-leaf parsley, finely shredded
10 tomatoes (1kg), seeds removed, chopped
½ tsp sumac

Method

1.

Preheat the oven to 180°C.
2.

Place the burghul in a fine-meshed sieve and rinse thoroughly for 1-2 minutes. Rest the sieve over a bowl and leave to dry for 25 minutes.
3.

Coat the eggplant in olive oil and place on a baking tray. Bake in the oven for 15 minutes or until golden, then set aside to cool.
4.

Combine the spring onion and herbs in a large bowl. Slice or tear the eggplant into smaller pieces, then add to the herb mixture.
5.

Add the plump burghul and tomato to the eggplant mixture, then gently mix well to combine.
6.

For the dressing, whisk together all the ingredients in a bowl.
7.

To serve, pour dressing over the tabbouleh and toss gently until evenly coated. Sprinkle with sumac to finish and serve at room temperature.