Description
Eggplant tabbouleh salad with grilled peaches and pomegranate is a vibrant and refreshing twist on the traditional tabbouleh. It combines smoky grilled eggplant, caramelized sweet peaches, juicy pomegranate seeds, fresh herbs, and zesty lemon dressing for a healthy, nutrient-dense salad bursting with flavors and textures ideal for any season.
Ingredients
Scale
Grains
- 1 cup bulgar wheat or quinoa, cooked and cooled
Vegetables & Fruits
- 1 medium firm eggplant
- 2 ripe but firm peaches
- ½ cup fresh pomegranate seeds
- 3 scallions, sliced
- 2 cloves garlic, minced
Fresh Herbs
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
Dressing & Seasonings
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the bulgar wheat or quinoa: Cook the bulgar wheat or quinoa according to package instructions. Let it cool completely to room temperature to keep the grains fluffy and prevent clumping.
- Grill the eggplant: Slice the eggplant into thick rounds or cubes. Brush with olive oil and sprinkle with salt. Grill over medium-high heat for 5-7 minutes per side until tender and charred. Let it cool, then chop into bite-sized pieces.
- Grill the peaches: Cut peaches into halves or thick slices, removing the pits. Brush lightly with olive oil and grill for 2-3 minutes per side to develop caramelized grill marks without becoming mushy. Let cool slightly before chopping.
- Mix the salad ingredients: In a large bowl, combine the cooled bulgar or quinoa, grilled eggplant, grilled peaches, fresh parsley, mint, scallions, pomegranate seeds, minced garlic, lemon juice, olive oil, salt, and pepper. Toss gently to integrate all flavors well.
- Adjust seasoning and serve: Taste the salad and add more lemon juice, salt, or olive oil as needed. Let the salad rest for 10-15 minutes to allow the flavors to meld beautifully before serving.
Notes
- Allow the salad to chill or rest to enhance flavor melding and texture.
- Use fresh herbs generously to maintain brightness and balance.
- Ensure even grilling marks on eggplant and peaches for maximum flavor.
- Seed pomegranate over water to minimize mess and separate seeds easily.
- Use extra virgin olive oil for best flavor vibrancy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: eggplant tabbouleh, grilled peaches salad, pomegranate salad, Mediterranean salad, gluten free salad, healthy summer salad
