Eggplant Lentil And Bulgur Salad Food

BULGUR AND LENTIL SALAD

Steps:

• Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
• Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
• Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.

EGGPLANT, LENTIL, AND BULGUR SALAD RECIPE

Steps:

• In a medium saucepan, combine the lentils, 3½ cups of water, and 1 teaspoon of salt.
• Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
• Stir in the bulgur and continue cooking for about 15 minutes, partially covered, stirring occasionally, until the lentils and bulgur are just done.
• Remove from the heat and let sit, partially covered, for 5 minutes.
• Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
• Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
• Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
• Stir in the tomato paste and the remaining 1½ cups of water and 1 teaspoon of salt.
• Bring to a simmer and cook for about 20 minutes, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan.
• Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
• In a small bowl, combine the remaining parsley with the cucumber and tomato.
• Serve the lentils over the cucumber salad.

LENTILS WITH BULGUR AND HERB SALAD

Steps:

• If time allows soak lentils in cold water to cover an hour or more. Drain. Soak onion in salted water to cover until ready to serve.
• Put 1 tablespoon oil in a large deep saucepan, and turn heat to medium. A minute later add garlic and cook until fragrant, another minute or so. Add tomato, cayenne and cumin and cook until tomato is soft, 2 to 3 minutes.
• Add bulgur and cook, stirring, 3 to 4 minutes, then add liquid and lentils. Bring to a boil, then cover, and adjust heat so mixture simmers steadily. Cook for 20 to 30 minutes or until lentils and bulgur are tender and all liquid is absorbed. If mixture starts to dry out, add liquid as needed and continue cooking. You will definitely need to add liquid if you did not soak the lentils. If mixture is too wet, raise heat a bit and cook uncovered, stirring, until it dries out.
• Toss herbs and lettuce with remaining olive oil and lemon juice to taste; add salt and pepper to taste. Serve lentil-bulgur mixture topped with dressed greens, drained onions and a dollop of yogurt on the side.

ROASTED EGGPLANT AND LENTILS

Steps:

• On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
• Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
• Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
• Spread into 9x13 pan and top with remaining cheese.
• Bake at 425 for 30 minutes.

LENTIL AND BULGUR SALAD

Steps:

• In a medium saucepan, cover lentils with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.
• Meanwhile, bring 1 cup water to a boil in a small saucepan. Stir in bulgur,1/2 teaspoon salt, and 1/4teaspoon pepper. Cover; remove from heat, and let stand until bulgur has absorbed liquid, 30 minutes.
• Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice, and oil. Serve sprinkled with feta.

EGGPLANT LENTIL SALAD

Steps:

• Preheat oven to 450 degrees F; prick eggplant all over and roast in a small baking dish until very tender (it will collapse), about 40 minutes (turn once or twice).
• Meanwhile, in a large saucepan, heat 2 tablespoons of the oil until it shimmers; add cumin seeds and crushed red pepper and toast, while stirring (to prevent burning), until fragrant, 1 minute; add garlic and cook 30 seconds.
• Stir in the lentils and water; season with salt and bring to a boil.
• Cover, reduce heat, and simmer and cook until lentils are just tender, but not mushy, about 40 minutes; transfer to a serving bowl.
• Scoop the flesh from the eggplant and chop it; allow chopped eggplant to drain through a fine sieve to remove excess liquid.
• Add eggplant to serving bowl, along with lemon juice, mint, parsley, remaining 1/4 cup oil; season with salt and pepper and gently toss and stir to combine.
• Serve warm or room temperature with warm na'an and plain yogurt.

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS

Steps:

• In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
• In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
• Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.