Millefeuille Of Tabbouleh And Grilled Vegetables

Ingredients list for Millefeuille Of Tabbouleh And Grilled Vegetables

• 3 tablespoons Brinjals soaked
• 1 long Cracked wheat sliced lengthwise
• 1 long Green zucchini sliced lengthwise
• 1 long Yellow zucchini sliced lengthwise
• 1 1/2 tablespoons Herb oil
• 1 small Tomato chopped
• 2 Spring onions
• 1/2 cup Fresh parsley roughly chopped
• 1/2 tablespoon Fresh mint leaves chopped
• to taste Salt
• 4-5 Black peppercorns crushed
• 1 tablespoon Lemon juice
• 5 teaspoon Extra virgin olive oil

Method

1. Heat a grill pan, add herb oil and place the eggplant, green zucchini and yellow zucchini pieces on it. Sprinkle a little salt and grill.
2. Take the burghul in a bowl.
3. Add tomato, spring onions, parsley, fresh mint leaves, salt, black peppercorns, lemon juice, extra virgin oil and mix well.
4. Chill in the refrigerator.
5. Place most of the grilled vegetables on the serving plate.
6. Place a stainless steel cylindrical mould over them and tightly pack it with the burghul mixture.
7. Gently remove the cylinder.
8. Arrange a couple of grilled vegetable over, drizzle a little herb oil around. Serve immediately.