Vegetable summer salad


  • 1 1/2 lb eggplant
  • 3/4 lb koosa
  • 1 large red onion
  • 1 bunch scallions (green onions)
  • 1/2 lb cherry tomatos
  • 1 cup chopped parsely
  • 1/2 cup chopped mint
  • 1/2 cup black olives
  • 1 cup Bulgur (burghul)
  • 2 cups water
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon black peper
  • 10 teaspoons olive oil
  • 1 whole lemon (juiced)
  • 1 cube chicken broth

Preparation:

  • Preheat oven to 425 degrees F.
  • Chop the eggplants, koosa and red onion into cubes,
  • Toss with 5 tablespoons olive, 1/2 teaspoon salt and 1/2 teaspoon pepper
  • Spread in an oiled shallow pan and roast in oven, stirring occasionally until golden (20 min)
  • saute the scallions in olive oil, add burghl, cumin, chopped coriander, stir and add water with chicken broth.
  • cover and cook on low heat until liquid is absorbed.
  • uncover and let it cool for 20 minutes.
  • chop parsley
  • pit and chop olives
  • chop cherry tomatoes
  • whisk lemon, garlic, and remaining salt, pepper and olive oil.
  • add to burgle, roasted vegetables, parsley, olives and tomatoes.
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