Spiced Eggplant with Bulgur Salad
Eggplant is roasted with aromatic Middle Eastern spices and then paired with a brightly flavored bulgur salad to make a complete and satisfying meal.
Yield: 4 servings
For the eggplant
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • ¾ tsp cinnamon
  • ½ tsp red pepper flakes
  • ½ tsp kosher salt
  • 4 small eggplants
For the bulgur
  • 1 cup dried bulgur
  • 2 cups water
  • ½ cup pitted green olives, quartered
  • ½ medium red onion, thinly sliced
  • ⅓ cup currants
  • ⅓ cup parsley, chopped
  • ⅓ cup cilantro, chopped
  • ¼ cup pistachios
  • 3 tbsp white balsamic vinegar
  • freshly ground black pepper
  • salt, to taste
  1. Preheat the oven to 350.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, red pepper flakes, and salt.
  3. Cut the eggplant in half lengthwise. Score the eggplant with a knife, diagonally, in crisscrossing lines, without breaking the skin. Place eggplant halves face up on a parchment lined baking sheet. Spoon the olive oil spice mix over each half. Roast for 50-60 minutes, until eggplant is tender.
  4. Meanwhile, place the bulgur and two cups of water in a medium pan. Add in a pinch of salt. Bring to a boil, then cover and simmer for 15-20 minutes or until water has evaporated. Turn off heat and let rest for 5 minutes.
  5. Fluff bulgur with a fork and pour into a large bowl. Toss with the olives, onion, currants, parsley, cilantro, vinegar, and salt to taste. Serve alongside the eggplant.
Adapted from Bon Appetit
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/08/spiced-eggplant-with-bulgur-salad.html