• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    Smokey Aubergine & Tabbouleh Salad

    Published: Aug 12, 2018 · Modified: Apr 2, 2019 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe Print Recipe

    I'm a bit obsessed with grilling veggies on the BBQ to turn into delicious smokey dishes. The last recipe I wrote here was a Courgette Babaganoush recipe, and here I find myself writing a recipe for Aubergine, using the same technique to create this delicious Smokey Aubergine & Tabbouleh Salad

    Whoops. Sorry.  (actually- not sorry)

    The thing is, it's such a delicious way of cooking veggies, that while the weather holds, I'm going using the BBQ as much as possible. Which means lots of yummy recipes like this have to be eaten by us. Oh. Dear.

    Smokey Aubergine and Tabbouleh Salad this recipe

    If you don't have a BBQ, just use your grill for the same effect. All you do is grill or BBQ the Aubergine whole until the skin is blackened all over (turn it a few times to achieve this) and nearly crispy. This gives the flesh inside the smokey flavour and silky texture that I'm obsessed with. Make sure you pierce the skin to avoid the whole thing exploding as the steam builds up inside (it's happened to me! what a mess!).

    Tabbouleh is usually made with bulgar wheat, but when I went to make this recipe, I realised I'd forgotten to buy any. Oops... So I used buckwheat groats which I happened to have hanging around in the cupboard instead. Which co-incedentally makes this recipe gluten free- and is totally delicious too! Win!

    The tangy tabbouleh salad that the smoked aubergine is paired with makes a great flavour combination. I like to pile it on a plate, then the whole is topped off with a tahini dressing and a sprinkle of Za'atar. Za'atar is a glorious thyme based herb mix that's popular throughout the Middle East. The Za'atar mix we have used is created and sold by a lovely collective called Zaytoun who help small Palestinian farmers create a sustainable income.

    I love serving this Smokey Aubergine & Tabbouleh Salad as part of a long lunch, with some flat breads, some hummus and perhaps a zingy white wine.

    Zaytoun Za'atar

    Smokey Aubergine Salad

    Smokey Aubergine & Tabbouleh Salad

    Louise-Claire Cayzer
    A smokey and tangy flavour combination. Perfect for entertaining and summer feasting. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course BBQ
    Cuisine Vegan
    Servings 4

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 2 Aubergines

    For the Tabbouleh

    • 150 g Bulghar Wheat OR Buckwheat (use quick cook buckwheat groats for a gluten free option)
    • large bunch flat leafed parsley (you want to end up with around 1 cup of leaves)
    • 10-15 cherry tomatoes
    • 4 spring onions (or half a red onion)
    • juice 1 lemon
    • 1 Tbs good quality extra virgin olive oil

    For the Tahini Sauce

    • 3 Tbs Tahini
    • Juice ½ lemon
    • ½ teaspoon ground cumin
    • pinch salt
    • 4-5 Tbs water (enough to thin the tahini sauce to a creamy te)

    To serve

    • 2 teaspoon Za'atar

    Instructions

    • Pierce the skin of the Aubergines and grill or BBQ until they are completely blackened and burnt on the outside. 
    • Once cooled so you can handle them,  scoop /pull out the now soft and smokey flesh in long ribbons.

    For the Tabbouleh

    • Soak the Bulghar wheat or Buckwheat in boiling water (or as per the instructions) 
    • Finely chop the Parsley and Spring onions
    • Quarter the cherry tomatoes
    • Dress with the juice of the lemon, olive oil & salt. 

    For the Tahini Dressing

    • Mix all the ingredients together until smooth. You might need to add extra water to achieve a smooth creamy consistency.

    To serve

    • Pile the tabbouleh onto a large plate. 
    • Arange  the smoked Aubergine pieces over the tabbouleh then drizzle with the tahini dressing & sprinkle the Za'atar over the top. 
    Keyword tabbouleh
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Smokey Aubergine Pinterest

     

    More Recipes

    • A bowl of cream harissa pasta with a fork in it, ready to eat.
      Creamy Harissa Pasta with White Beans
    • A piece of cake with vegan cream cheese frosting on it.
      Easy Dairy Free Cream Cheese Frosting
    • A bowl of spaghetti arrabbiata ready to eat.
      Spicy Spaghetti Arrabbiata Pasta
    • A plate of butter bean hummus with some crackers next to it.
      Creamy Butter Bean Hummus

    Reader Interactions

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew
    • Crispy Air Fried Oyster Mushrooms

    Tofu Lover? These are for you...

    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked
    • Collage of different silken tofu recipes including cheesecake, frittata and mini frittatas
      Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Prawn toasts on a plate
      Vegan Sesame Tofu 'Prawn' Toast

    Vegan Dinner Inspo

    • Butterbean Stew with a spoon scooping up some stew.
      Easy Smokey Butter Bean Stew
    • Carrot and Parsnip Soup in a bowl ready to eat.
      Spiced Carrot and Parsnip Soup with Red Lentils
    • Creamy veggie pasta with a fork.
      Easy Dreamy Creamy Vegetable Pasta
    • Vegan stuffed portobello mushroom ready to eat.
      Vegan Stuffed Portobello Mushrooms

    Craving something sweet?

    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies
    • Apple cake on a cooling rack. It has been cut into pieces and a bite is taken out of one piece.
      Apple Cake Tray Bake
    • Citrus Cake on a plate, decorated with slices of orange and lemon ready to cut.
      Vegan Lemon & Blood Orange Upside Down Cake
    • chocolate vegan Zucchini muffins in a stack
      Chocolate Vegan Zucchini Muffins
    Join the facebook group.

    Recipes you're all loving!

    • Vegan Banana Raspberry Muffins ready to eat o n a plate.
      Banana Raspberry Muffins with Choc Chips
    • A stack of biscoff flapjacks on a plate ready to eat.
      Easy Biscoff Flapjacks (Dairy Free & Vegan)
    • Air Fryer Parsnip chips with a mayo dip.
      Air Fryer Parsnips (Fries, Chips or Roasted)
    • Kale and Tahini Salad in a bowl with extra chickpeas sprinkled on top. Ready to eat.
      Kale Salad with Tahini Dressing & Roasted Chickpeas

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme