Spice-roasted eggplant with preserved lemon tabouli

3 Points, Weight Watchers

Prep Time: 0:20 Cook Time: 0:20 Total Time: 0:40 Difficulty: Easy Servings: 6 Source:

Ingredients

4 spray(s) cooking spray

6 small , Japanese variety, halved lengthwise uncooked eggplant(s)

1 tsp kosher salt

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp , smoked variety paprika

1/2 cup(s) uncooked bulgur

4 medium , seeded and diced plum tomato(es)

15 oz , rinsed and drained canned drained chickpeas

1/4 cup(s) , chopped (plus extra for garnish) fresh parsley

1/4 cup(s) , chopped fresh mint leaves

1 5/8 oz , finely chopped (1/4 cup) store-bought preserved lemons

1 Tbsp olive oil

1 tsp fresh lemon juice

1 large clove(s) , minced garlic clove(s)

1/3 cup(s) crumbled feta cheese

1/2 medium , cut into 6 wedges lemon(s)

Directions

Preheat oven to 400°F. Line a 9- X 13-in baking pan with aluminum foil (or coat with cooking spray).

Score cut side of each eggplant a few times; place in pan cut-side up and coat with cooking spray. Combine salt, cumin, coriander and smoked paprika in a small bowl; sprinkle eggplant with 2 tsp of spice mixture. Roast until extremely tender and lightly browned, 20 minutes.

While eggplant roasts, prepare tabouli. Cook bulgur according to package directions (and if needed, drain well). In a medium bowl, combine cooked bulgur with tomatoes, chickpeas, parsley and mint.

Stir together preserved lemon, oil, lemon juice, garlic, and remaining spice blend in small bowl; pour over bulgur mixture and toss to coat.

Serve tabouli with eggplant; garnish with feta, parsley and lemon wedges.

Nutrition

3 smart points