Aubergine Tabbouleh

This is a delicious cool meal on a hot summers day.
2 large aubergine (eggplants), sliced
175 g tabbouleh
1 can olive oil spray
3 tomatoes, chopped
1 small bunch flat leaf parsley, roughly chopped
1 handful mint leaves, roughly chopped
1 tblsp olive oil
1 Tblsp lemon juice
salt and pepper to taste
50 g slivered almonds, toasted
100 soy yoghurt
1 lemon cut into wedges
Place the tabbouleh in a bowl and cover with cold water. Allow to soak for 20 minutes. Drain through a sieve and press out as much moisture as possible.
Heat the grill. Spray the aubergine with olive oil. Cook for 2 minutes each side until they are soft and golden. Cool.
Combine tabbouleh, aubergine, tomatoes, parsley, mint, oil and 1 Tbsp lemon juice in a serving bowl. Season to taste. Sprinkle with the almonds.
In a jar with a lid put the yoghurt, 1 Tblsp lemon juice and a little water. Replace the lid and shake to combine.
Pour over the aubergine and tabbouleh mixture. Decorate with lemon wedges.
Serves 4 people.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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2 Responses to Aubergine Tabbouleh

  1. Carolyn says:

    Wonderful recipes

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