During summertime, there’s nothing like eating a fresh salad that makes you feel full and satisfied. I noticed that I had a few salad recipes in high rotation and I needed a new addition to my repertoire. You know I like discovering new recipes all the time….So here you go, a great alternative to the traditional semolina + cucumber + tomatoes + fresh mint tabbouleh (which I also love, no doubt with that). This variant of tabbouleh is super easy and tasteful. It’ll be a perfect idea for dinner on a hot summer day. To make sure it’s super fresh, you could leave it in the fridge for an hour before eating it. And if you can’t have tabbouleh without fresh mint, you can of course add a few finely chopped leaves on top!
Servings: 4 persons
Timing: 30 minutes
– 2 cups bulgur
– 10 cherry tomatoes
– 2 eggplants
– 200g feta cheese
– a small bunch of chives
– a few basil leaves
– olive oil
– balsamic vinegar
– salt & pepper
Start by preheating the oven to 400°F (200°C).
Bring water to a boil in a large saucepan. Add salt.
Wash the eggplants and trim the stem off.
Slice the eggplants lengthwise. Make sure the slices are equally thick and that they are neither too thin (they’ll burn in the oven) or to chuncky.
Pour a little bit of olive oil on a baking sheet and place the eggplant slices on it. Season with salt and pepper. Cook in the oven for 15 minutes.
When the water is boiling, cook the bulgur for 10 minutes (or follow the packaging instructions). Drain the bulgur and let cool down.
Wash the cherry tomatoes and cut them in halves.
Drain and dice the feta cheese into small cubes.
Wash the chive and basil leaves. Wipe dry with a paper towel. Chop them as finely as possible. Set aside.
Remove the eggplants from the oven. Let cool down. Cut the slices into smaller strips.
In a large salad bowl, mix all the ingredients together and season with balsamic vinegar, olive oil, salt and pepper.
You can add mint and/or leave in the fridge to make this salad super fresh!