Spice-Roasted Eggplant with Preserved Lemon Tabouli
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Preserved lemons have a mellowed-lemon flavour and a soft texture that’s perfect in salads such as classic Middle Eastern tabouli.
Ingredients
Olive oil cooking spray
4 spray(s)
Uncooked eggplant
6 small, Japanese variety, halved lengthwise
Kosher salt
1 tsp(s)
Ground cumin
1 tsp(s)
Ground coriander
1 tsp(s)
Smoked paprika
1 tsp(s), smoked variety
Uncooked bulgur
½ cup(s)
Plum tomato
4 medium, seeded and diced
Canned drained chickpeas
15 oz, rinsed and drained
Fresh parsley
¼ cup(s), chopped (plus extra for garnish)
Fresh mint leaves
¼ cup(s), chopped
Lemon
1⅝ oz, preserved, finely chopped (1/4 cup)
Olive oil
1 tbsp(s)
Fresh lemon juice
1 tsp(s)
Garlic
1 clove(s), large, minced
Feta cheese
¼ cup(s), crumbled
Lemon
½ medium, cut into 6 wedges
Instructions
1
Preheat oven to 400°F. Line a 9- X 13-in baking pan with aluminum foil (or coat with cooking spray).
2
Score cut side of each eggplant a few times; place in pan cut-side up and coat with cooking spray. Combine salt, cumin, coriander and smoked paprika in a small bowl; sprinkle eggplant with 2 tsp of spice mixture. Roast until extremely tender and lightly browned, 20 minutes.
3
While eggplant roasts, prepare tabouli. Cook bulgur according to package directions (and if needed, drain well). In a medium bowl, combine cooked bulgur with tomatoes, chickpeas, parsley and mint.
4
Stir together preserved lemon, oil, lemon juice, garlic, and remaining spice blend in small bowl; pour over bulgur mixture and toss to coat.
5
Serve tabouli with eggplant; garnish with feta, parsley and lemon wedges.
6
Serving size: 2 eggplant halves and 2/3 c tabouli
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