Photo of Spice-Roasted Eggplant with Preserved Lemon Tabouli by WW

Spice-Roasted Eggplant with Preserved Lemon Tabouli

Points® value
Total Time
40 min
20 min
20 min
Preserved lemons have a mellowed-lemon flavour and a soft texture that’s perfect in salads such as classic Middle Eastern tabouli.


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


1 oz, preserved, finely chopped (1/4 cup)

Olive oil

1 tbsp(s)

Fresh lemon juice

1 tsp(s)


1 clove(s), large, minced

Feta cheese

¼ cup(s), crumbled


½ medium, cut into 6 wedges


  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