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EGGPLANT - CUCUMBER - Summer Garden Salad with Bulger
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| Michael Simon The Chew Summer Garden Salad ingredients | |
| 1/2 cup | bulgur, (rinsed) |
| 3/4 cup | water |
| 1/2 cup | olive oil, (divided) |
| 1/2 pound | Japanese eggplant, (peeled and medium diced) |
| 2 Serrano chilies (seeded and finely chopped) | |
| 2 cloves | garlic, (finely chopped) |
| 2 tablespoons | pine nuts |
| 1/4 cup | golden raisins |
| 1/4 cup | dry white wine |
| 1/2 cup | lemon, (zest & juice) |
| 1/2 cup | scallions, (thinly sliced) |
| 1 cup | cucumber, (medium diced) |
| 1/3 cup | feta, (crumbled) |
| 1/2 cup | mint, (finely chopped) |
salt and freshly ground black pepper (to taste)
step-by-step directions
In a small pot, add the water with a pinch of salt. Bring to a boil, add the bulgur, then reduce to a simmer and cook for 10-12 minutes. Pour into large bowl and set aside to cool.
In a large sauté pan, add 1/4 cup olive oil and heat over medium-high heat. Add the eggplant and cook, season with salt and sauté until light golden-brown and softened, about 5 minutes. Reduce the heat to medium and add the chilies, garlic and pine nuts and cook for 2 minutes, until the pine nuts are toasted. Add the raisins and wine, and continue to cook for another minute until the raisins plump and the wine reduces slightly.
Add eggplant mixture to the bulgur with the lemon zest, juice, remaining 1/4 cup olive oil, scallions, cucumber, feta and mint, and mix to combine. Season with salt and pepper to taste.
Helpful Tip: replace the mint with any fresh herb, such as parsley or basil.
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