We’ve got this super delicious vegetarian dish packed with punch and flavour, which will brighten up any Christmas table and keep the meat-free crowd happy at the same time!
Tabbouleh is traditionally made with bulgur, but a number of other grains, including Spekko rice, can also be used. For this recpie we’ve used Spekko Saman Brown Rice.
- For The Eggplant
- ½ cup (125ml) olive oil
- 2 garlic cloves, finely chopped
- Finely grated zest and juice of 1 lemon
- 2 tsp Baharat spice mix (or mixed spice)
- 2 (840g) eggplants, sliced into 2cm-thick steaks
- For The Tabbouleh
- 1 cup of Spekko Saman Brown Rice
- 15g yellow or red grape tomatoes, halved
- 1 bunch each mint and flat-leaf parsley, leaves picked and chopped
- 200g marinated or herbed feta, crumbled, to serve
- Seeds of ½ pomegranate, to serve
- To prepare the rice tabbouleh, cook the Spekko rice according to packet instructions. Set aside to cool. Place rice, tomato, herbs and remaining oil mixture into a bowl. Season and toss to combine.
- Preheat a barbecue or grill pan over a high heat.
- Place oil, garlic, lemon zest, juice and spice mix in a small bowl, season. Brush eggplant with half of the oil mixture. Grill eggplant for 3 minutes either side or until tender, making sure to get those amazing sear marks on the flesh, then transfer to a large serving platter.
- To serve, scatter the rice tabbouleh over eggplant and top with crumbled feta and pomegranate seeds.