🥙 Middle Eastern Vegetarian

Eggplant Tabbouleh

Name: Eggplant Tabbouleh
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: to taste Salt; 1/2, thinly sliced Onion; 1 handful Mint Leaves; 1, juiced Lemon; 3 tbsp Olive Oil; handful, torn Fresh Parsley; 2 large Eggplant; 150 g Bulgur

🥙 Middle Eastern

A bright, herb-packed middle eastern salad where eggplant meets a punchy dressing — fresh, loud and addictive. 15 minutes of mostly hands-off cooking.

Prep 15 min Cook 0 min Serves 2 Easy

Ingredients

Saltto taste
Onion1/2, thinly sliced
Mint Leaves1 handful
Lemon1, juiced
Olive Oil3 tbsp
Fresh Parsleyhandful, torn
Eggplant2 large
Bulgur150 g

Instructions

1
Whisk the lemon juice with the olive oil, salt and pepper for a bright, simple dressing.
2
Prepare the eggplant — slice, shred or cube it so every forkful gets some.
3
Toss the eggplant with the onion, fresh parsley and the dressing just before serving.
4
Let it sit 5 minutes so the flavours marry, then taste and add another squeeze of lemon if it needs lift.

Chef's tip

For deeper flavour, toast the ground cumin in the oil before adding anything wet.

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Watch how it's made

Video: Tabbouleh Recipe (Salad) · on YouTube