Chargrilled Eggplant Tabouli Recipe

chargrilled-eggplant-tabouli image


  • 2/3 cup  Fine Grit Bourghal 
  • 2 large Eggplants, sliced
  •  Australian Extra Virgin Olive Oil Spray
  • 3 Tomatoes, chopped
  • 3/4 cup Flat-leaf Parsley Leaves
  • 3/4 cup Mint Leaves
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Lemon Juice
  • 1/3 cup Slivered Almonds, toasted
  • 1/2 cup Plain Yoghurt
  • Lemon Wedges, to serve


  1. Place bourghal in a bowl. Cover with cold water. Stand for 20 mins to soak. Drain. Transfer to a tea towel. Gather ends and twist to squeeze out excess moisture.
  2. Meanwhile, heat a barbecue grill or chargrill on medium-high. Spray eggplant with oil. Cook in batches for 2 mins each side or until tender and golden. Cool.
  3. Combine bourghal, eggplant, tomato, parsley, mint, oil and 1 tbsp lemon juice in a bowl. Season. Sprinkle with almonds.
  4. Combine yoghurt, remaining lemon juice and enough water for pouring consistency. Serve with tabouli and lemon wedges.

Henry Sapiecha

lemon sketch line

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