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Bumgarner Winery

Eggplant and Bulgur Salad

Eggplant and Bulgur Salad
Recipe Date:
July 3, 2022
Cook Time:
Imperial (US)
  • 16 ozs Eggplant, preferably small Japanese Eggplant
  • 2 tbsps Olive oil
  • 1/4 cup Bulgur
  • 1 cup Water
  • 1 Small clove garlic
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1 1/2 tsps Ground cumin
  • 1/2 tsp Ground turmeric
  • 1/2 tsp Ground coriander
  • 1/8 tsp Cayenne pepper
  • 1 tsp Red wine vinegar
  • 1 cup Plain nonfat yogurt
  • 2 tbsps Raisins
  • 1 Bunch cilantro to yield 1/4 cup chopped

Heat broiler and cover pan with double thickness aluminum foil. 

Wash eggplant and slice 1/4 inch or less thick, but do not peel. Brush lightly with oil on each side and broil about 2 inches from source until it begins to brown and soften, 3 to 4 minutes, on each side.

Cook bulgur in water and cover until tender, about 15 minutes. Drain any water that has not been absorbed and set bulgur aside. 

In serving bowl combine garlic, spices, vinegar, yogurt and raisins.

Turn eggplant.

Stir bulgur into yogurt mixture.

Coursely shop cooked eggplant, leaving the skin on, and add to yogurt mixture.

Coursely chop cilantro. Sprinkle on salad and serve.

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