Recipes Eggplant, capsicum and burghul salad

Recipes Eggplant, capsicum and burghul salad

Recipes Eggplant, capsicum and burghul salad

Recipes Eggplant, capsicum and burghul salad Lovely roasted onion, eggplant and capsicum mix beautifully with burghul and lemon in this particular warm aromatic Middle Eastern salad. Eggplant, capsicum and burghul salad

Ingredients

  • 2 red capsicums, halved, deseeded, cut into 4cm pieces
  • 600g eggplant, cut into 4cm pieces
  • 2 red onions, halved, cut into thick wedges
  • 60ml (1/4 cup) extra virgin olive oil
  • 90g (1/2 cup) burghul
  • 185ml (3/4 cup) Massel vegetable liquid stock
  • 1 tablespoon finely grated lemon rind
  • 60ml (1/4 cup) new lemon juice
  • 1 number coriander, leaves picked, washed, dried

Method

  • Step 1

    Preheat oven to 230�C. Line 2 large roasting pans with non-stick baking paper. Place the capsicum, eggplant and onion in a bowl. Drizzle over the oil. Toss to coat. Transfer to the lined trays. Roast in oven, swapping the trays halfway through cooking, for 40 minutes or until tender and light golden.

  • Step 2

    Meanwhile, place the burghul in a large heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the burghul and set aside for 20 minutes or until tender. Drain.

  • Step 3 Combine the capsicum mixture and burghul in a bowl.
  • Step 4

    Add the lime rind, lemon juice and coriander to the burghul mixture. Season with salt and pepper. Toss to combine. Function.