Bulgur salad with roast tomato & aubergine | Recipe | A kitchen in Istanbul

Name: Bulgur salad with roast tomato & aubergine | Recipe | A kitchen in Istanbul
Ingredients: 200 g cooked coarse bulgur (pilavlık); 1 aubergine (eggplant) (cut into 3 cm/1 in dice); 250 g tomato ((2 medium), cut into four wedges); 3 Tbsp olive oil (I use a mild extra virgin); 15 walnut halves (roughly chopped); 3 Tbsp finely chopped flat-leaf parsley (Italian parsley); salt and pepper; ½ garlic cloves (crushed to a paste with a little salt with a mortar and pestle); 1 Tbsp pomegranate molasses; ⅛ tsp ground cinnamon; 2 Tbsp extra virgin olive oil

vidarbergum.com

Simple recipe for bulgur salad with the world's best dressing! The sweet and sour pomegranate dressing binds together the roast tomatoes, aubergine and walnuts wonderfully.

View Original

Share this recipe:

Ingredients

200 g cooked coarse bulgur (pilavlık)
1 aubergine (eggplant) (cut into 3 cm/1 in dice)
250 g tomato ((2 medium), cut into four wedges)
3 Tbsp olive oil (I use a mild extra virgin)
15 walnut halves (roughly chopped)
3 Tbsp finely chopped flat-leaf parsley (Italian parsley)
salt and pepper
½ garlic cloves (crushed to a paste with a little salt with a mortar and pestle)
1 Tbsp pomegranate molasses
⅛ tsp ground cinnamon
2 Tbsp extra virgin olive oil