This is a very healthy vegan dish. At first, when I was making this, I wasn't sure if I would like the eggplant. But as the eggplant roasted in the oven, it filled up the house with the most wonderful cinnamon scent. And eating it was even better. If you are not a fan of bulgar, you can absolutely substitute another grain like quinoa or could even use couscous. This salad is very versatile.
SPICED EGGPLANT WITH BULGAR SALAD
adapted from here
1/4 c. EVOO
1 garlic clove, crushed
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. red pepper flakes
1/4 tsp. kosher salt
1 medium eggplant, halved lengthwise
1/2 c. quick cooking bulgar
1/4 small red onion, sliced thin
1/8 c. golden raisins
1/4 c. flat leaf parsley, chopped
1/8 c. pistachios
1 Tbsp. fresh lemon juice
Preheat oven to 350˚ F.
Mix 1/8 cup of oil, garlic, cumin, coriander, paprika, cinnamon, and red pepper flakes in a small bowl. Score flesh of eggplant with diagonal crisscrossing lines. Drizzle 1 Tbsp. of oil over each half. Season lightly with salt. Brush spice mix over each half. Place eggplant, cut side up, on a baking sheet. Roast until soft for about 50 minutes.
While eggplant is cooking, place bulgar in large bowl and soak in 3/4 c. of boiling water. Let soak for 45 minutes to soften and absorb water. Stir in onion, raisins, parsley, pistachios and lemon juice. Season with salt and pepper. Let stand for about 30 minutes.
Serve eggplant with a side of bulgar salad.