Tabblouleh with Roasted Eggplant & Peppers – Soil Born Farms

Ingredients

• 3 medium eggplants, cut into ½-inch cubes (8 cups)
• ¾ teaspoon salt, divided
• ¾ teaspoon ground black pepper, divided
• 3 ½ tablespoons olive oil, divided
• ¼ cup quick-cooking bulgur
• ⅔ cup quinoa, rinsed and drained
• ⅔ cup chopped fresh mint, plus sprigs for garnish
• ⅓ cup chopped parsley
• 1 cup small mixed bell peppers, diced
• 2 tablespoons lemon juice
• 1 cup cooked chickpeas
• ½ cup finely chopped red onion