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Roasted eggplant meets fresh herbs, nutty bulgur, and a zesty lemon-tomato dressing in this hearty plant-based meal!

Looking for a satisfying, wholesome, and flavor-packed vegetarian dish? This Baked Eggplant with Bulgur Salad is a Mediterranean dream come true! Soft, oven-roasted eggplants get cozy with a herby bulgur salad that’s tossed in a tangy lemon and tomato paste dressing. Add a dollop of creamy soy yogurt, and you’ve got a dish that’s as nourishing as it is delicious!

Perfect for lunch, light dinner, or a plant-based feast with friends!

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Ingredients

For the Baked Eggplant:

• 2 medium eggplants (about 300 g total)
• 1 garlic clove, finely chopped
• 3 tbsp olive oil
• Salt, to taste
• ¼ tsp chili flakes

For the Bulgur Salad:

• 100 g bulgur
• 300 ml water
• 3 scallions, sliced into rings
• 1 bunch parsley, roughly chopped
• 4 sprigs fresh mint, leaves chopped
• 40 g mixed salted nuts, roughly chopped
• 1 tsp finely grated organic lemon zest
• 3 tbsp lemon juice
• 2 tsp tomato paste
• Salt, to taste
• ¼ tsp chili flakes
• 4 tbsp olive oil

For Serving:

• 150 g soy yogurt or plant-based yogurt of choice

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Instructions

1. Roast the Eggplant:

• Preheat oven to 200°C (390°F), top and bottom heat. (Skip convection/fan.)
• Cut eggplants in half lengthwise. If the bottoms are too rounded, slice a little off so they lay flat.
• Score the flesh in a criss-cross pattern.
• Mix garlic, 3 tbsp olive oil, salt, and chili flakes. Brush generously over the cut sides.
• Place cut-side down on a baking sheet.
• Roast on the middle rack for 30 minutes, flipping halfway.

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2. Cook the Bulgur:

• In a saucepan, bring 300 ml salted water to a boil.
• Add bulgur, reduce heat, cover, and simmer for 7 minutes or until tender. Let it rest while you prep the salad.

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3. Make the Bulgur Salad:

• In a large bowl, combine sliced scallions, chopped parsley and mint, and chopped nuts.
• In a separate small bowl, mix lemon zest, lemon juice, tomato paste, salt, chili flakes, 4 tbsp olive oil, and 3 tbsp water to make a bright dressing.
• Fluff the bulgur with a fork and mix it with the dressing and herbs until well combined.

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4. Plate and Serve:

• Place roasted eggplant halves on a plate, cut-side up.
• Spoon the bulgur salad on the side or over the eggplant.
• Add a generous dollop of soy yogurt and finish with extra herbs or a drizzle of olive oil if desired.

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Serving Suggestions

• Serve warm or at room temperature
• Great with warm pita or as part of a mezze spread
• Add roasted chickpeas or falafel for extra protein

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Why You’ll Love It

• Vegan & packed with plant-based protein
• Loaded with fresh herbs and vibrant flavor
• Makes great leftovers for lunch the next day

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Tag it with #MezzeMagic or #EggplantLove and let the colors and flavors shine!