Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint

By á-29897

Per 1 1/4-cup serving:
Calories: 395
Protein: 11 g
Total Fat: 16 g
Saturated Fat: 2 g
Carbohydrates: 56 g
Cholesterol: 0 mg
Sodium: 694 mg
Fiber: 12 g
Sugar: 10 g

Vegan

Ingredients

• 3 medium eggplants, cut into 1/2-inch cubes (8 cups)
• 3/4 tsp. salt, divided
• 3/4 tsp. ground black pepper, divided
• 3 1/2 Tbs. olive oil, divided
• 1/4 cup quick-cooking bulgur
• 2/3 cup quinoa, rinsed and drained
• 2/3 cup chopped fresh mint, plus sprigs for garnish
• 1/3 cup chopped cilantro
• 1 cup small grape tomatoes, halved
• 2 Tbs. lemon juice
• 1 cup cooked chickpeas
• 1/2 cup finely chopped red onion

Details

Adapted from vegetariantimes.com

Preparation

Step 1

1. Preheat oven to 450°F. Coat large rimmed baking sheet with cooking spray. Spread eggplant cubes in single layer on baking sheet, spray lightly with cooking spray, and sprinkle with 1/4 tsp. each salt and pepper. Drizzle with 11/2 Tbs. oil; toss to coat. Roast eggplant 20 minutes. Turn; stir, then roast 10 minutes more, or until tender and browned. Cool on baking sheet.

2. Bring large pot of salted water to a boil. Add bulgur, and boil 4 minutes. Mix in quinoa, and boil 12 minutes, or until both grains are tender, but still have some texture. Drain. Transfer to large bowl, and cool, fluffing with fork. Mix chopped mint and cilantro into grains, then mix in cooled eggplant and tomatoes.

3. Whisk together lemon juice, remaining 2 Tbs. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in medium bowl. Add chickpeas and red onion; marinate 15 minutes, then fold chickpea mixture into grains. Garnish with mint sprigs.