recipe

Bulgur Wheat Salad With Tomato and Eggplant

July 24, 2014January 9, 2015 monplate diet plans, eating healthy, healthy food recipes, healthy foods, healthy meals

Ingredients

1 glass bulgur wheat

1 eggplant, meagerly cut

5 tablespoons additional virgin olive oil

1 pound cherry tomatoes, cut fifty-fifty

1 tablespoon red wine vinegar

fit salt and pepper

1 glass basil leaves, torn

Directions

Heat grill.

Cook the bulgur as per the bundle bearings.

Orchestrate the eggplant cuts on 2 preparing sheets. Brush both sides with a sum of 3 tablespoons of the oil. Cook the eggplant, 1 sheet container at once, until tan, 2 to 3 minutes every side.

Exchange to a huge dish. Mix in the tomatoes, vinegar, the staying 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Overlap in the basil.

Exchange the bulgur to a substantial bowl and top with the eggplant and tomato mixture before serving.