Grilled Eggplant with Tabbouleh Salad
Look for small types of eggplant, such as Turkish or Italian. Tabbouleh is a Middle Eastern salad made with bulghur wheat, tomatoes, mint, parsley, and olive oil.
- Yield: Makes 20 pieces
Source: Martha Stewart Weddings, Fall 2003
- 1 cup bulghur wheat
- 3 cups boiling water
- 15 cherry tomatoes, quartered
- 3 scallions, white and light-green parts only, thinly sliced into rounds
- 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- 3 tablespoons freshly squeezed lime juice
- 7 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 20 baby eggplants
Place bulghur wheat in a medium heatproof bowl, and pour the boiling water over; let stand until softened, about 45 minutes. Drain well in a fine sieve; return bulghur to bowl, discarding liquid. Add tomatoes, scallions, parsley, and mint; stir well to combine.
In a small bowl, whisk together lime juice and 4 tablespoons oil; season with salt and pepper. Pour over bulghur mixture, and stir to combine. Let stand at room temperature 30 minutes.
Meanwhile, heat grill to medium. Halve eggplants crosswise; brush with remaining 3 tablespoons oil. Season with salt and pepper. Grill until eggplant softens, about 10 minutes, depending on heat of grill. If eggplant begins to char on the outside before inside is soft, cover with foil. Transfer to a serving platter.
Season bulghur salad with salt and pepper; spoon over bottom halves. Replace top halves over salad, and serve.