Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Smoke 1 large eggplant over indirect heat on a grill for 25-30 minutes, turning occasionally, until it is very soft and charred, imparting a deep smoky flavor throughout the flesh.

2. 2

   While the eggplant cools, prepare 0.5 cup of fine bulgur by placing it in a medium bowl, covering it with 1 cup of boiling water, and letting it soak for 15 minutes until tender, then drain any excess water thoroughly.

3. 3

   To make the chipotle tahini dressing, combine 0.25 cup of tahini, 2 tablespoons of fresh lemon juice, 1 tablespoon of puréed chipotle in adobo sauce, 1 clove of minced garlic, 0.25 teaspoon of salt, and 2 tablespoons of cold water in a small bowl, whisking until perfectly smooth and creamy.

4. 4

   Once the smoked eggplant is cool enough to handle, carefully peel away the charred skin, roughly chop the smoky flesh, and set it aside in a large mixing bowl.

5. 5

   Add 1 can (15 ounces) of drained and rinsed chickpeas, 1 cup of chopped cherry tomatoes, 0.5 cup of diced cucumber, 0.25 cup of thinly sliced red onion, 0.25 cup of fresh chopped parsley, and 0.25 cup of fresh chopped mint to the bowl with the eggplant.

6. 6

   Gently fold in the prepared fine bulgur and pour the vibrant chipotle tahini dressing evenly over the entire salad mixture.

7. 7

   Toss everything together until well combined and coated with the dressing, garnish with 0.5 teaspoon of sumac if desired, and serve immediately as a refreshing and unique Lebanese lunch.