Winter Tabouleh

Photo: Kat

Ingredients

to taste:

whole coriander

1 medium eggplant, cubed, with skins on

1 medium red onion, cut into wedges

1 red or yellow bell pepper, diced

3 cloves garlic, crushed or minced

1 can chickpeas, rinsed and drained

3/4 cup bulgur

1 1/2 cups water

2 tablespoons olive oil

to taste:

whole coriander

1 large tomato, chopped

Preparation

Bring 3/4 cup bulgur and 1 1/2 cups water to a boil on high heat. When boiling, reduce heat to simmer, cover, and let cook until water is absorbed, about 20 minutes, stirring occasionally.

Put chopped pepper, eggplant, chickpeas and onion into a bowl. Drizzle with olive oil. Add garlic and spices to taste and mix well.

Spread vegetable/chickpea mix out on a baking sheet or shallow baking pan. Cook at 400F for about 15 minutes.

Remove pan from oven and shift vegetables around with a spatula. Set oven to broil and cook the vegetables for 4-5 minutes more, watching carefully so they don't burn.

Remove from oven. Combine vegetable mix with bulgur and fresh tomato and add lemon juice, red wine vinegar, salt, more spices to taste. Serve hot!

Bring 3/4 cup bulgur and 1 1/2 cups water to a boil on high heat. When boiling, reduce heat to simmer, cover, and let cook until water is absorbed, about 20 minutes, stirring occasionally.

Put chopped pepper, eggplant, chickpeas and onion into a bowl. Drizzle with olive oil. Add garlic and spices to taste and mix well.

Spread vegetable/chickpea mix out on a baking sheet or shallow baking pan. Cook at 400F for about 15 minutes.

Remove pan from oven and shift vegetables around with a spatula. Set oven to broil and cook the vegetables for 4-5 minutes more, watching carefully so they don't burn.

Remove from oven. Combine vegetable mix with bulgur and add lemon juice, salt, more spices to taste. Serve hot!