Tabbouleh and Eggplant Pies

More from “The New Book of Middle Eastern Food”.

Tabbouleh (serves 6):

  • 1/2 cup bulgur
  • juice of 2 lemons
  • 4 tomatoes, diced
  • 1/2 cucumber, diced
  • 4 green onions, sliced
  • 2 cups parsley, chopped
  • 2/3 cup mint, chopped
  • 1/2 cup olive oil
  • salt and pepper to taste
  • lettuce leaves for scooping

Soak the bulgur in cold water for 10 minutes. Rinse and press out extra water. Mix with lemon juice and tomatoes, let sit for 30 minutes. Stir in remaining ingredients and eat with lettuce leaves.

Eggplant Filo Pies (makes 6):

  • 2 lb eggplant, broiled or roasted
  • 4 eggs, beaten
  • 5 oz cheddar, grated
  • 1/4 tsp nutmeg
  • pepper to taste
  • salt as needed
  • 12 sheets filo
  • 4 tbsp melted butter (or oil)
  • 1 egg yolk

Remove the eggplant from its skin, mash with the eggs, cheddar, nutmeg, salt, and pepper. Lay out two sheets of filo, brush with butter. Place 1/6 of the filling on the sheets, and fold in any way into a closed packet. Brush with more butter. Repeat for all the filling. Brush the tops of the pastries with the egg yolk mixed with 1 tsp water, bake at 350* F until brown and crisp, about 35-45 minutes.

 

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About tandooritaco

This is a blog about food.
This entry was posted in middle eastern, salad, vegan, vegetables, vegetarian. Bookmark the permalink.

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