I’ve been getting quite a few eggplants from my CSA. I’m a huge fan of this eggplant salad with goat cheese and smoked almonds, but in hopes of learning other ways to cook eggplant, I tried out this recipe. This is a fantastic salad. The spices add just enough flavor and the fresh lemon and herbs keep it tasting fresh.
Make a big serving of this and eat it all week long. The bulgur and chickpeas provide fiber, filling you up, and the protein from the chicken and chickpeas keeps you full for hours.
The original recipe calls for chicken, but I think it’s equally delicious without, so feel free to leave it out.
Adapted from The Clever Carrot
- 1 1/2 cup uncooked bulgur
- 3 cups water
- 3 chicken breasts, cut into bite-sized pieces (optional)
- 2 tsp olive oil
- 2 tsp cumin
- 1 tsp sweet smoked paprika
- 3 cloves garlic, minced
- 1 large eggplant, chopped and salted
- 1 (15oz) can chickpeas, drained and rinsed
- 2 lemons
- 1 cup chopped parsley
- 1/2 cup crumbled feta
- salt and pepper, to taste
Add the bulgur and water in a saucepan and bring to a boil. Reduce to a simmer and cook for about 10-12 minutes or until tender, drain if needed.
In a large bowl, combine the chicken, olive oil, cumin, paprika, salt and pepper, and toss well. Heat a large skillet over medium heat, add the chicken and garlic. Sautee the chicken until cooked through. Transfer to a large bowl and cover with foil.
Dry the salted eggplant with a paper towel and add to the now empty pan. Cook, stirring often until beginning to brown, then season with salt and pepper. Add to the large bowl with the chicken.
Into the large bowl, add the bulgur, and chickpeas. Add lemon juice, parsley, and feta, mix well and taste, adjusting seasoning as needed.