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Eggplant, capsicum and burghul salad
Eggplant, capsicum and burghul salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious Middle Eastern salad with roasted vegetables, burghul, and lemon dressing.
Ingredients:
  • 2 red capsicums, halved, deseeded, cut into 4cm pieces
  • 600g eggplant, cut into 4cm pieces
  • 2 red onions, halved, cut into thick wedges
  • 60ml (1/4 cup) extra virgin olive oil
  • 90g (1/2 cup) burghul
  • 185ml (3/4 cup) vegetable liquid stock
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 1 bunch coriander, leaves picked, washed, dried
Instructions:
  • Preheat your oven to 230°C. Prepare 2 large roasting pans with non-stick baking paper. Combine capsicum, eggplant, and onion in a bowl, drizzle with oil, and toss to coat evenly. Spread the mixture onto the lined trays. Roast in the oven for 40 minutes, swapping the trays halfway, until the vegetables are tender and lightly golden. Enjoy!
  • Place the burghul in a heatproof bowl. Heat the stock until boiling in a saucepan, then pour it over the burghul. Let it sit for 20 minutes until tender, then drain.
  • Mix the bell pepper mixture with bulgur in a bowl.
  • Combine the lemon rind, lemon juice, and coriander with the burghul mixture. Season generously with salt and pepper. Mix well and serve.

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