Warm Spiced Bulgur Salad with Golden Eggplant, Fresh Cherries, and Tahini Yogurt
An original warm salad combining aromatic bulgur, oven-golden eggplant, fresh cherries, herbs, and creamy tahini yogurt for a balance of sweet, toasty, and lightly tangy flavors.
Ingredients
- 180 g bulgur (grano dry)
- 480 ml water (for cocer the bulgur)
- 450 g eggplant (cut diced of 2 cm)
- 160 g fresh cherries (boneless and partidas por the mitad)
- 80 g red onion (en pluma fina)
- 240 g cooked chickpeas (escurridos)
- 170 g plain Greek yogurt (for the aderezo)
- 30 g tahini (pasta of sésamo)
- 45 ml olive oil (divided)
- 30 ml lemon juice (freshly squeezed)
- 15 ml honey (for equilibrar the acidez)
- 2 g ground cumin
- 2 g ground coriander
- 2 g smoked paprika
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 15 g fresh parsley (chopped)
- 8 g fresh mint (chopped)
- 35 g toasted pistachios (groseramente chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the eggplant and red onion on a sheet pan, then toss with 2 tablespoons olive oil, ground cumin, ground coriander, smoked paprika, 1/2 teaspoon salt, and black pepper.
- 2
Add the cooked chickpeas to the same pan and toss so they are well coated with the spices and oil. Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the eggplant is golden and the chickpeas are lightly crisp.
- 3
Meanwhile, bring the water to a boil in a saucepan. Add the bulgur and 1/2 teaspoon salt, reduce the heat, and cook for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat and fluff the bulgur with a fork.
- 4
In a small bowl, mix the plain Greek yogurt, tahini, lemon juice, honey, and 1 tablespoon olive oil until smooth and creamy.
- 5
In a large bowl, combine the warm bulgur with the roasted eggplant, red onion, and chickpeas. Fold in the fresh cherries, fresh parsley, and fresh mint.
- 6
Taste the salad and adjust with additional salt if needed. Serve the salad warm with the tahini yogurt spooned over the top or on the side, and finish with the chopped toasted pistachios.
Chef tips
For deeper texture, let the eggplant rest for 5 minutes after roasting so it finishes caramelizing. Add the cherries at the end to keep them juicy.
Substitutions
You can swap the bulgur for quinoa for a gluten-free version, use maple syrup instead of honey, and replace pistachios with sunflower seeds if you prefer to avoid tree nuts.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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