How to make Millefeuille Of Tabbouleh And Grilled Vegetables -
Soaked cracked wheat mixed with tomato, spring onions, herbs and spices and served with couple of grilled vegeables.
This recipe has featured on the show Khanakhazana.
Millefeuille Of Tabbouleh And Grilled Vegetables Recipe Card
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Millefeuille Of Tabbouleh And Grilled Vegetables Recipe
Brinjals soaked 3 tablespoons
Cracked wheat sliced lengthwise 1 long
Green zucchini sliced lengthwise 1 long
Yellow zucchini sliced lengthwise 1 long
Herb oil 1 1/2 tablespoons
Tomato chopped 1 small
Spring onions 2
Fresh parsley roughly chopped 1/2 cup
Fresh mint leaves chopped 1/2 tablespoons
Salt to taste
Black peppercorns crushed 4-5
Lemon juice 1 tablespoon
Extra virgin olive oil 5 teaspoons
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.
Take the burghul in a bowl. Add tomato, spring onions, parsley, fresh mint leaves, salt, black peppercorns, lemon juice, extra virgin oil and mix well. Chill in the refrigerator.
Place most of the grilled vegetables on the serving plate. Place a stainless steel cylindrical mould over them and tightly pack it with the burghul mixture.
Gently remove the cylinder. Arrange a couple of grilled vegetable over, drizzle a little herb oil around.