Chargrilled Eggplant Tabbouleh Recipe
A vegetarian Middle Eastern recipe with broken wheat (dalia/ godumai rava), parsley leaves - chopped, mint leaves (pudina) - chopped. Ready in 50 min, serves 2.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Chargrilled Eggplant Tabbouleh Recipe first, pour 1/2 cup hot water over the cracked wheat
broken wheat (dalia/ godumai rava)(1/2 cup)extra virgin olive oil - as required to grill the eggplants - 2
Cover and keep aside for 30 minutes
- 3
After half an hour, drain the water completely from the cracked wheat
broken wheat (dalia/ godumai rava)(1/2 cup) - 4
Heat a grill pan and drizzle some olive oil
extra virgin olive oil(2 tablespoon)extra virgin olive oil - as required to grill the eggplants - 5
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
brinjal (baingan / eggplant) - sliced(2)extra virgin olive oil - as required to grill the eggplants - 6
In a large mixing bowl mix the cracked wheat, parsley, mint, tomatoes, cucumbers, spring onions, onion greens, grilled eggplant pieces, preserved lime (if using)
broken wheat (dalia/ godumai rava)(1/2 cup)parsley leaves - chopped(1 cup)mint leaves (pudina) - chopped(1/2 cup)tomatoes - chopped(2)cucumbers - chopped(2)spring onion (bulb & greens) - leaves(6)lime wedges - chopped (optional)(3)extra virgin olive oil - as required to grill the eggplants - 7
Toss everything together and add salt, pepper, lime juice,olive oil and toss again
lemon juice(2 tablespoon)extra virgin olive oil(2 tablespoon)lime wedges - chopped (optional)(3)salt - to tasteextra virgin olive oil - as required to grill the eggplants - 8
Serve immediately sprinkled with Sumac powder (optional) or refrigerate for 1-2 hours and then serve
paprika powder(1 teaspoon)sumac - powder(2 teaspoon)lime wedges - chopped (optional)(3) - 9
Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal
- 10
You can serve the salad in small fresh lettuce ‘cups’ for added crunch
Nutrition Facts
Per serving
Rate this recipe
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Chargrilled Eggplant Tabbouleh Recipe
A vegetarian Middle Eastern recipe with broken wheat (dalia/ godumai rava), parsley leaves - chopped, mint leaves (pudina) - chopped. Ready in 50 min, serves 2.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
To begin making the Chargrilled Eggplant Tabbouleh Recipe first, pour 1/2 cup hot water over the cracked wheat
broken wheat (dalia/ godumai rava)(1/2 cup)extra virgin olive oil - as required to grill the eggplants - 2
Cover and keep aside for 30 minutes
- 3
After half an hour, drain the water completely from the cracked wheat
broken wheat (dalia/ godumai rava)(1/2 cup) - 4
Heat a grill pan and drizzle some olive oil
extra virgin olive oil(2 tablespoon)extra virgin olive oil - as required to grill the eggplants - 5
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
brinjal (baingan / eggplant) - sliced(2)extra virgin olive oil - as required to grill the eggplants - 6
In a large mixing bowl mix the cracked wheat, parsley, mint, tomatoes, cucumbers, spring onions, onion greens, grilled eggplant pieces, preserved lime (if using)
broken wheat (dalia/ godumai rava)(1/2 cup)parsley leaves - chopped(1 cup)mint leaves (pudina) - chopped(1/2 cup)tomatoes - chopped(2)cucumbers - chopped(2)spring onion (bulb & greens) - leaves(6)lime wedges - chopped (optional)(3)extra virgin olive oil - as required to grill the eggplants - 7
Toss everything together and add salt, pepper, lime juice,olive oil and toss again
lemon juice(2 tablespoon)extra virgin olive oil(2 tablespoon)lime wedges - chopped (optional)(3)salt - to tasteextra virgin olive oil - as required to grill the eggplants - 8
Serve immediately sprinkled with Sumac powder (optional) or refrigerate for 1-2 hours and then serve
paprika powder(1 teaspoon)sumac - powder(2 teaspoon)lime wedges - chopped (optional)(3) - 9
Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal
- 10
You can serve the salad in small fresh lettuce ‘cups’ for added crunch
About this recipe
A vegetarian Middle Eastern recipe with broken wheat (dalia/ godumai rava), parsley leaves - chopped, mint leaves (pudina) - chopped. Ready in 50 min, serves 2.
Nutrition Facts
Per serving (2 servings)
Rate this recipe
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