(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Eggplant Zucchini Bulgur Salad
Unusual and refreshing - lots of fresh spices, herbs and fiber-rich vegetables and grains.
1 cup bulgur wheat and boiling water to cover
1 bunch parsley - chopped finely 3 medium tomatoes - chopped
4 scallions - chopped
1 medium onion - chopped
1 teaspoon dried or 1 tablespoon fresh mint
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh lemon juice
1/4 cup oil
4 ounces brick, havarti, or farmer's cheese - in small chunks
1 large eggplant
2 medium zucchini
1 teaspoon salt
flour for dredging
oil for frying
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup fresh lemon juice
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 tsp. coriander
1 tsp. turmeric
1/4 tsp. cumin
1 clove garlic - crushed
1/4 tsp. ground thyme
Minced red pepper or minced sun-dried tomatoes for center of platter
Warme whole wheat pita sprinkled with crumbled thyme
To prepare bulgur, place in a bowl and cover with boiling water. Allow grain to absorb liquid (about 30 minutes). Fluff with a fork and chill about 20 minutes. Prepare other ingredients for salad base and mix these into chilled grain. Refrigerate while preparing eggplant and dressing.
Slice eggplant in half horizontally. Sprinkle with salt (about 1 tsp.). Let "sweat" 20 minutes. Blot moisture and slice eggplant into 1/4 inch rounds. Place about 1 cup of flour in a plastic bag and shake several slices if eggplant at a time to dredge lightly with flour. Heat oil in a skillet (about 1/2 inch to cover bottom of pan). Fry eggplant in batches, until both sides are evenly browned. Let drain on paper toweling. Set aside. Repeat with zucchini, cutting in 1/2 inch discs, flouring and frying or oven-frying.
For dressing, whisk all ingredients together to combine.
To serve salad, layer bottom of serving dish with Romaine leaves. Mound on bulgur. Arrange the eggplant and zucchini in overlapping fashion in three rows. Garnish with red pepper or minced sun-dried tomatoes. Spoon on dressing when serving. Offer warm pita on the side.
© This is a Marcy Goldman/BetterBaking.com original recipe
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