Chargrilled eggplant tabouli

Appetizing Chargrilled eggplant tabouli Recipe

This amazing chargrilled eggplant tabouli is a healthy, hearty salad.
Chargrilled eggplant tabouli
Prep Time : 0:30 | Cook Time : 0:20 | Total Time : 0:50 | Serving : 6 person.


  • 2/3 cup Coles Brand fine grit bourghal (see tip)

  • 2 large eggplants, sliced

  • Coles brand Australian extra virgin olive oil spray

  • 3 tomatoes, chopped

  • 3/4 cup flat-leaf parsley leaves

  • 3/4 cup mint leaves

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1/3 cup slivered almonds, toasted

  • 1/2 cup plain yoghurt

  • Lemon wedges, to serve


  • Step 1

    Place bourghal in a bowl. Cover with cold water. Stand for 20 mins to soak. Drain. Transfer to a tea towel. Gather ends and twist to squeeze out excess moisture.

  • Step 2

    Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray eggplant with oil. Cook in batches for 2 mins each side or until tender and golden. Cool.

  • Step 3

    Combine bourghal, eggplant, tomato, parsley, mint, oil and 1 tablespoon lemon juice in a bowl. Season. Sprinkle with almonds.

  • Step 4

    Combine yoghurt, remaining lemon juice and enough water for pouring consistency. Serve with tabouli and lemon wedges.

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