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Bulgur salad with eggplant and chickpeas

updated

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Ingredients for 6 servings:

  • 1 cup bulgur
  • 2 cups vegetable broth
  • 1 eggplant(s)
  • olive oil
  • 1 can chickpeas
  • 1 bell pepper(s)
  • 2 spring onions
  • lemon juice
  • Cinnamon
  • salt and pepper
  • cumin
  • Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Bring the bulgur and vegetable stock to a boil in a saucepan and simmer for 10 minutes, until tender. Stir frequently. Wash the eggplant, remove the ends, dice, and fry in a pan with oil. Season with salt and paprika. Drain the chickpeas. Wash and trim the spring onions and bell peppers, and cut into rings or cubes. Place the bulgur in a bowl with the prepared vegetables and chickpeas and mix. Season with lemon juice, pepper, cumin, and cinnamon. Add more salt if desired and add more olive oil if the salad isn’t moist enough. The salad tastes great hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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