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.

This entry was posted in Main course, Salad, Vegetable dish and tagged , , , , , , . Bookmark the permalink.

2 Responses to Aubergine Tabbouleh

  1. Carolyn says:

    Wonderful recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s