Burghul and Eggplant Salad
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|1 to drizzle||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|¼ cup||Basil leaf|
|¼ cup||Fresh parsley|
- Heat oven to 200°C. Place cubed eggplant and whole tomatoes (small vine-ripened) in a roasting pan. Drizzle well with olive oil and season with salt and pepper.
- Roast for 20 minutes, tossing eggplant cubes once during cooking. Remove to cool.
- At the same time, cover burghul with boiling water and leave to soften, then drain well and leave to cool.
- Place eggplant, softened burghul, basil and parsley in a salad bowl. Drizzle with lemon juice, season with salt and pepper and toss well. Serve topped with baked tomatoes.