Vegan Eggplant Steaks with Tabbouleh

This healthy eggplant dish is full of flavour, quick to make and has a great mix of textures and tastes.

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When time is at a premium this dish is the perfect go-to dinner dish. Full of fresh flavours, a hint of heat and quick to prepare and make. It makes the perfect summery lunch or dinner and is budget friendly too. I hope you all enjoy trying it for yourselves.

🥘 Ingredients

  • 1 eggplant (aubergine), sliced into 1.5 inch thick rounds
  • 2 tbsp harissa paste
  • 2 tbsp olive oil plus extra for frying

For the tabbouleh

  • 2 cups of bulgar wheat
  • 1 tbsp cilantro (coriander), chopped
  • 1 tbsp mint, chopped
  • 1 tbsp ras-el-hanout
  • 1 lemon, juiced
  • 1/2 tsp himalayan salt
  • 1/2 tsp pepper
  • 1/4 cup pomegranate seeds
  • water, for boiling
  • 1/2 yellow pepper, chopped
  • Mixture of red and yellow cherry tomatoes, chopped

🔪 Instructions

In a large bowl, mix together the harissa paste and the olive oil.

Coat each aubergine round with the harissa/oil mixture on both sides.Set aside.

In a saucepan, boil 3-4 cups of water. It should be enough to completely cover the bulgar wheat with a couple of inches extra on top.

Once boiling, tip in the bulgar wheat. Boil for ten minutes. Then let stand for a further ten minutes.

While wheat is cooking, add the herbs, ras-el-hanout, tomatoes, pepper and pomegranate seeds to a large bowl.

Heat a griddle pan on high and add 2 -3 tbsp of olive oil to the hot pan. Fry aubergine rounds for 2-3 minutes each side, until browned.

Once fried set aside.Add the bulgar to the bowl containing the herbs/peppers/tomatoes.

Add seasoning and lemon juice to the bulgar wheat.

Thoroughly mix your tabbouleh. Serve with tabbouleh on the bottom and aubergine rounds on top. Enjoy!

💭 Top tip

Give the aubergine rounds a generous layer of the harissa mix for maximum flavour.

📖 Variations

Swap the Himalayan salt for rock salt if you'd prefer. The bulgar wheat can be replaced with couscous or quinoa. Skip the cilantro if you're not a fan of it.

👪 Serving size

The quantities in this recipe serves 2 but it scales up easily. So just double the quantities to serve 4.

Gluten free?

Bulgar wheat is not gluten free if you need a gluten-free version just sub the bulgar wheat for quinoa.

Can it be made in advance?

The tabbouleh can be made in advance and the eggplant can be prepped but should be fried just before eating to ensure you benefit from the true flavours of the dish.

Print

Harissa Eggplant Steaks with tabbouleh

tabbouleh and eggplant steaks on a plate

This healthy eggplant dish is full of flavour, quick to make and has a great mix of textures and tastes.

  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 0 Serves 2 1x
  • Category: Main Dishes

Ingredients

Scale
  • 1 eggplant (aubergine, sliced into 1.5 inch thick rounds)
  • 2 tbsp harissa paste
  • 2 tbsp olive oil plus extra for frying
  • For the tabbouleh
  • 2 cups of bulgar wheat
  • 1 tbsp cilantro (coriander, chopped)
  • 1 tbsp mint (chopped)
  • 1 tbsp ras-el-hanout
  • 1 lemon (juiced)
  • 1/2 tsp himalayan salt
  • 1/2 tsp pepper
  • 1/4 cup pomegranate seeds
  • water (for boiling)
  • 1/2 yellow capsicum (pepper, chopped)
  • Mixture of red and yellow cherry tomatoes (chopped)

Instructions

  1. In a large bowl, mix together the harissa paste and the olive oil.
  2. Coat each eggplant round with the harissa/oil mixture on both sides.
  3. Set aside.
  4. In a saucepan, boil 3-4 cups of water. It should be enough to completely cover the bulgar wheat with a couple of inches extra on top.
  5. Once boiling, tip in the bulgar wheat.
  6. Boil for ten minutes. Then let stand for a further ten minutes.
  7. While wheat is cooking, add the herbs, ras-el-hanout, tomatoes, capsicum and pomegranate seeds to a large bowl.
  8. Heat a griddle pan on high and add 2 -3 tbsp of olive oil to the hot pan. Fry aubergine rounds for 2-3 minutes each side, until browned. Once fried set aside.
  9. Add the bulgar to the bowl containing the herbs/capsicums/tomatoes.
  10. Add seasoning and lemon juice to the bulgar wheat.
  11. Thoroughly mix your tabbouleh.
  12. Serve with tabbouleh on the bottom and aubergine rounds on top.
  13. Enjoy!

Notes

Best eaten straight away but can be refrigerated and reheated. Do not freeze.

Bulgar wheat is not gluten free if you need a wheat-free version just sub the bulgar wheat for quinoa.

Hey there

I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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