Australian Women's Weekly
Ingredients
Method
1.Chop the tomatoes finely, retaining as much of the juice as possible. Place tomato and juice on top of the burghul in a small bowl; cover; refrigerate for at least 2 hours or until burghul is soft.
2.Cut each eggplant into 8 wedges. Brush eggplant with half the oil; cook on a heated grill plate (or grill or barbecue) for about 10 minutes or until browned and tender.
3.Meanwhile, combine the tomato mixture with the parsley, mint, onion, lemon juice and remaining oil. Season to taste with salt and pepper.
4.Serve tabouli with eggplant.
Not suitable to freeze. Not suitable to microwave.
Note
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