Grilled Aubergine Tabbouleh Recipes

GRILLED AUBERGINE TABBOULEH

Steps:

• Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
• Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
• When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.

ROASTED VEGETABLE TABBOULEH WITH GRILLED FLAT BREAD AND YOGURT-TAHINI DRESSING

Steps:

• Preheat the oven to 425 degrees F.
• Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
• Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
• In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
• In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
• Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
• To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.

FETA TABBOULEH WITH AUBERGINES

Steps:

• Cook the bulgur wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
• Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.

TABBOULEH SALAD WITH GRILLED EGGPLANT

Steps:

• Place the bulgur in a bowl, pour the boiling water over it and stir in the lemon juice. Cover and set it aside.
• Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
• After about 30 minutes, when the bulgur has softened and is cool enough to handle, transfer it to a fine-mesh sieve and press out any excess liquid. Return the bulgur to a bowl.
• Fold in the eggplant and all the remaining ingredients. Serve at room temperature.

GRILLED CORN TABBOULEH IN TOMATO CUPS

Steps:

• Prepare grill.
• In a small saucepan bring water to a boil and remove pan from heat. Stir in bulgur and soak 1 hour.
• While bulgur is soaking, in a bowl stir together onion, cumin, and salt and let stand 1 hour.
• Cut about 1/2-inch-thick slices from tops of tomatoes and scoop out insides to form cups. Mince parsley, mint, and garlic.
• Shuck corn and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes. When corn is cool enough to handle, cut kernels from cobs and add to onion mixture.
• Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to corn mixture with parsley, mint, and garlic. In a small bowl whisk together lemon juice, oil, and salt and pepper to taste and drizzle over tabbouleh. Toss tabbouleh well and divide among tomato cups.