International Cuisine

Smoky Chargrilled Eggplant Tabbouleh Salad

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Chargrilled Eggplant Tabbouleh Recipe

Tabbouleh, a vibrant and refreshing salad, hails from the Middle East and is a staple of Mezze spreads. Its earthy, tangy flavors are a perfect balance of textures and aromas, and the addition of chargrilled eggplant introduces a delightful smoky twist. This salad is an ideal choice for a light side dish or a wholesome meal when paired with warm pita bread or savory dips like beetroot hummus.

For those following a gluten-free diet, substitute cracked wheat or bulgur with alternatives such as quinoa, corn, or cracked millets, which maintain the salad’s texture and flavor.

This version of tabbouleh infuses the traditional recipe with the richness of smoky grilled eggplant, offering a unique take on this beloved dish. You can easily adjust the proportions of ingredients according to your personal taste or based on what’s available to you.

Ingredients

Ingredient Quantity
Broken Wheat (Dalia / Godumai Rava) 1/2 cup
Parsley Leaves 1 cup, chopped
Mint Leaves (Pudina) 1/2 cup, chopped
Brinjal (Baingan / Eggplant) 2, sliced
Tomatoes 2, chopped
Cucumbers 2, chopped
Spring Onion (Bulb & Greens) 6, bulb and greens, chopped separately
Lemon Juice 2 tbsp
Extra Virgin Olive Oil 2 tbsp, plus extra for grilling
Paprika Powder 1 tsp
Sumac (Optional) 2 tsp, powder
Lime Wedges (Optional) 3, chopped
Salt To taste

Nutritional Information

Nutrient Amount (Per Serving)
Calories 150 kcal
Protein 3g
Carbohydrates 18g
Fiber 3g
Fat 9g
Saturated Fat 1g
Sodium 200mg
Sugar 4g

Preparation Time

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Instructions

  1. Prepare the Cracked Wheat:

    • Start by placing 1/2 cup of broken wheat (dalia) in a bowl. Pour hot water over it and cover. Let it sit for 30 minutes to soften and absorb the water. After the resting time, drain the wheat thoroughly and set it aside.
  2. Grill the Eggplant:

    • Heat a grill pan over medium-high heat and drizzle with some extra virgin olive oil. Once the pan is hot, add the sliced eggplant in batches. Grill the slices for about 2-3 minutes on each side, or until they are tender and slightly browned. Allow the grilled eggplant slices to cool down before chopping them into bite-sized pieces.
  3. Assemble the Salad:

    • In a large mixing bowl, combine the drained cracked wheat, chopped parsley, mint leaves, tomatoes, cucumbers, spring onions (both bulb and greens), and the grilled eggplant pieces. If you’re using preserved lime, add it to the mix for an extra layer of flavor.
  4. Season and Dress:

    • Add salt, pepper, lime juice, and extra virgin olive oil to the salad. Toss everything together gently to combine all the flavors and ensure the salad is evenly dressed.
  5. Serve:

    • For an optional finishing touch, sprinkle sumac powder over the top of the salad for a tart, lemony note. If preferred, you can chill the salad in the fridge for 1-2 hours to let the flavors meld, or serve it immediately for a fresh, vibrant experience.
  6. Serving Suggestions:

    • This Chargrilled Eggplant Tabbouleh pairs wonderfully with fresh pita bread and creamy beetroot hummus. For an added crunchy texture, you can serve the salad in small lettuce cups, making for an elegant and refreshing party snack or light summer meal.

This updated recipe offers a delicious variation of the classic tabbouleh, bringing out smoky, earthy flavors while maintaining its fresh and wholesome nature. The addition of chargrilled eggplant brings an exciting depth of flavor to the dish, making it a perfect accompaniment to any Middle Eastern feast or as a stand-alone meal for a nutritious, filling option.

Serve this dish to your friends and family at gatherings, or enjoy it as part of your weekday meals. The vibrant colors, fresh ingredients, and tangy lemon-lime dressing are sure to brighten up any table.

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