How To Make Eggplant, Lentil, and Bulgur Salad
This bulgur salad is a healthy, whole-grain dish cooked with eggplants in tomato sauce. It’s served over refreshing cucumbers and tomato slices.
Serves:
Ingredients
- 1cuplentils
- 5cupswater
- 2tspsalt
- 1cupbulgur
- 5tbspolive oil
- 1onion
- 1eggplant
- 3tbsptomato paste
- ½tsptabasco sauce
- 4scallions
- 1cupfresh parsley,chopped
- 1cucumber
- 1tomato
Instructions
-
In a medium saucepan, combine the lentils, 3½ cups of water, and 1 teaspoon of salt.
-
Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
-
Stir in the bulgur and continue cooking for about 15 minutes, partially covered, stirring occasionally, until the lentils and bulgur are just done.
-
Remove from the heat and let sit, partially covered, for 5 minutes.
-
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
-
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
-
Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
-
Stir in the tomato paste and the remaining 1½ cups of water and 1 teaspoon of salt.
-
Bring to a simmer and cook for about 20 minutes, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan.
-
Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
-
In a small bowl, combine the remaining parsley with the cucumber and tomato.
-
Serve the lentils over the cucumber salad.
Nutrition
- Calories: 521.52kcal
- Fat: 18.48g
- Saturated Fat: 2.62g
- Monounsaturated Fat: 12.56g
- Polyunsaturated Fat: 2.43g
- Carbohydrates: 76.19g
- Fiber: 16.28g
- Sugar: 11.28g
- Protein: 19.82g
- Sodium: 1300.11mg
- Calcium: 109.35mg
- Potassium: 1258.65mg
- Iron: 6.28mg
- Vitamin A: 99.26µg
- Vitamin C: 39.23mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!