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Roasted Eggplant with Preserved Lemon Tabouli

Haven’t tried preserved lemons yet? Be sure to give this dish a try! They bring a savory, mellowed-lemon taste and a soft texture that’s perfect in salads such as classic Middle Eastern tabouli.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 servings
Calories: 278kcal


  • Olive oil cooking spray
  • 6 small Japanese eggplants halved lengthwise
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp smoked paprika
  • ½ cup bulgur
  • 4 large plum tomatoes seeded and diced
  • 1 15 oz can chickpeas rinsed and drained
  • ¼ cup chopped parsley
  • ¼ cup chopped mint
  • ¼ cup finely chopped preserved lemon
  • 1 TB olive oil
  • 1 tsp lemon juice
  • 1 garlic clove minced
  • 1/3 cup crumbled feta cheese
  • lemon wedges and additional parsley for serving


  • Preheat oven to 400 degrees and line a 9x13” baking pan with foil. Score the cut side of each eggplant half diagonally 1” apart. Place in pan cut side up and coat with cooking spray. Combine salt, cumin, coriander, and smoked paprika in a small bowl. Sprinkle eggplant with 2 tsp of spice mixture. Roast for 20 minutes or until extremely tender and lightly browned. While eggplant roasts prepare tabouli. Cook bulgur according to package instructions (and if needed, drain well). In a medium bowl, combine cooked bulgur with tomatoes, chick peas, parsley, and mint. Stir together preserved lemon, olive oil, lemon juice, garlic, and remaining spice blend. Pour over bulgur mixture and toss to coat. Cut roasted eggplant in half widthwise and serve 2 pieces topped with salad. Garnish with feta, parsley, and a lemon wedge.


Calories: 278kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 706mg | Potassium: 1333mg | Fiber: 20g | Sugar: 18g | Vitamin A: 17.4% | Vitamin C: 25.1% | Calcium: 12.8% | Iron: 16.6%

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