|2 servings||calories per servings 700||protein serving 14 g||carbs per serving 73 g||total fat per serving 42 g|
We love eggplant because it acts like a sponge when it comes to flavor, soaking up every bit of seasoning with the help of a little oil. Allowing your eggplant to brown and become tender in the pan makes it even more delectable; its nutty flavor is complemented by a lemony dressing and fresh mint. Served over whole grain bulgur with sweet peppers and tomatoes, and topped with walnut pieces, you’ve got a symphony of refreshing flavors and exciting textures.
|Nutrition Facts||/ Per Serving|
|Total Fat||42 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||21 g|
• Place a small saucepan over high heat. Add bulgur, 1 1/2 cups water and bouillon.
• When water boils, cover, reduce heat to low, and cook 10 minutes.
• Remove from heat and set aside, keeping covered to allow bulgur to absorb all liquid.
MISE EN PLACE
• Quarter eggplant lengthwise. Cut crosswise into 1/2-inch pieces.
• Zest, halve and juice lemon.
• Discard pepper stems and seeds. Cut flesh into bite-size pieces.
• Halve tomatoes lengthwise.
• Pick and coarsely chop mint leaves.
• Cut onion whites into 1/2 inch pieces. Finely chop greens.
In a small bowl, combine mayonnaise with 1 tablespoon lemon juice, half of mint and half of onion greens.
• Place a large sauté pan over medium-high heat. Add 2 tablespoons olive oil. When oil is hot, stir in eggplant and Italian spice. Spread in a single layer. Cook without disturbing until browned on bottom, about 2 minutes.
• Toss well. Cook 1 minute.
• Stir in 1 tablespoon olive oil, onion whites and sweet peppers. Cook, stirring occasionally, until eggplant is tender and peppers are shiny, 1-2 minutes.
• Add tomatoes, remaining mint and 1/4 teaspoon PeachDish Salt. Toss well, and remove from heat.
• Fluff bulgur with a fork.
• Fold in 1 tablespoon olive oil, walnuts, remaining onion greens, remaining lemon juice, lemon zest and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide bulgur between 2 bowls.
• Top with eggplant mixture. Drizzle with mint dressing, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...