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Eggplant and Bulgur Salad

Eggplant & Bulgur with hummus



1 cup bulgur
1 cup boiling water
1 large or 2 smallish eggplant
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 teaspoon paprika
1/4 cup roughly chopped parsley
1/4 cup roughly chopped mint
1/2 cup crumbled feta cheese
salt to taste


Take boiling water off heat and combine in a bowl with bulgur. Cover and let sit 30 minutes.

Cut eggplant into bite-sized pieces, about 1-2 inches in size. Spread out on a plate and  cover with another plate (this steams the eggplant while it cooks). Microwave for 7 minutes, or until eggplant is soft.

Whisk together olive oil, sherry vinegar and paprika.

Combine eggplant and bulgur. Drizzle dressing over the top and mix well. Add herbs and cheese and salt to taste. Serve at room temperature.


Recipe Time: 40 minutes
Approximate Servings: 4-6

  • I use sweet Spanish paprika for this recipe.
  • Serve this dish with hummus and pita bread. Yum!
  • If you don’t have a microwave, the eggplant can be steamed instead
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