How To Make Feta Tabbouleh with Aubergines
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup bulgur
- 2 cups boiling water
- 2 medium aubergines, diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 4 ounces feta cheese, crumbled
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
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In a large bowl, combine the bulgur and boiling water. Let it sit for 15 minutes or until the water is absorbed.
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Preheat your oven to 425°F (220°C). Toss the diced aubergines with olive oil and salt. Spread them out on a baking sheet and roast for 25-30 minutes or until golden brown.
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Once the aubergines are cooked, add them to the bowl with the bulgur.
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Add the cherry tomatoes, parsley, mint, feta cheese, lemon juice, salt, and pepper. Mix well to combine.
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Serve the tabbouleh chilled or at room temperature.
Nutrition
- Calories : 270kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 22mg
- Sodium : 695mg
- Total Carbohydrates : 29g
- Dietary Fiber : 9g
- Sugar : 6g
- Protein : 10g
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