Reader Recipe From Nora Koganon realsimple.com
Makes 1 1/2 cups (serves 4)
Hands-On Time 20 min
Total Time 1 hr 20 min
1 1⁄2 pounds eggplant
1/2 small onion, finely chopped (1⁄4 cup)
1 clove garlic, finely chopped
2 tablespoons chopped flat-leaf parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 tablespoon mayonnaise (optional)
kosher salt and black pepper
Pumpernickel bread and cut-up vegetables, for serving
Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.
When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.
Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.
Bulgur Wheat Salad With Tomato and Eggplant
By Sara Quessenberry on realsimple.com
Hands-On Time 25 min
1 cup bulgur wheat
1 eggplant, thinly sliced
5 tablespoons extra-virgin olive oil
1 pound cherry tomatoes, cut in half, or tomatoes, chopped
1 cucumber, chopped
1 tablespoon red wine vinegar
kosher salt and pepper
1 cup basil leaves or parsley, chopped
Cook the bulgur according to the package directions.
Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.
Transfer to a large bowl. Stir in the tomatoes, cucumber, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil or parsley.
Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.