Eggplant, Lentil and Bulgur Salad

  • Active Time 15m
  • Total Time 35m

Serves 4

It's two salads in one — a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.


  • For Lentils & Bulgurs:
  • 1 cup lentils
  • 5 cups water
  • 2 teaspoons salt
  • 1 cup bulgur
  • For Eggplant:
  • 5 tablespoons olive oil
  • 1 onion, chopped
  • 1 eggplant, peeled, quartered and sliced thin
  • 3 tablespoons tomato paste
  • 1/2 teaspoon Tabasco sauce
  • 4 scallions, white bupounds only, sliced
  • 1 cup chopped fresh parsley
  • 1 cucumber, peeled, halved lengthwise, seeded and diced
  • 1 tomato, diced


FOR LENTIL AND BULGUR: In a medium saucepan, combine the lentils, 3 1/2 cups of the water and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.

FOR EGGPLANT: In a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.

Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions and half the parsley into the eggplant.

TO SERVE: In a small bowl, combine the remaining parsley with the cucumber and tomato. Serve the lentils over the cucumber salad.

 A rich, jammy red wine, thick with fruit and lush on the palate, is just what is called for here. Turn to Australia for a shiraz or cabernet-sauvignon and shiraz blend.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2977

nutrition information per serving

512 calories; 18g total fat; 0mg cholesterol; 1209mg sodium; 72g carbohydrates; 27g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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