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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegan tabbouleh brings together tender eggplant, juicy tomatoes, herbs and grains, finished with a sprinkle of pine nuts for extra crunch.
1 Cook the quinoa or bulgur wheat according to the pack instructions, adding the stock cube to the pan with the water. Drain and set aside.
2 Meanwhile, heat half the olive oil in a large frying pan, then add half the eggplant and cook for around 8 min or until golden all over. Transfer the cooked eggplant to a plate, then repeat with the remaining oil and eggplant. (eggplant sweats a great deal, which is why it’s important to cook it in two batches to allow it to colour.)
3 Cut the tomatoes across the middle, then use a spoon to scoop out and discard the seeds. Roughly chop the hollowed-out tomatoes into medium dice.
4 In a large serving bowl, mix together the cooked quinoa and/or bulgur wheat, the eggplant and the tomatoes. Add the parsley, onions, pine nuts and mixed spice and toss to combine. Season with ground black pepper, then serve the tabbouleh at room temperature.
Calories 412 cal
Kilojoules 1724 kJ
Total fat 24.7 g
Saturated fat 2.6 g
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