Author Notes
This is a mix between a pilaf and a tabbouleh and it's the salad everyone asks me to bring to parties. And no, there is no way around not having mangoes in it. It's the secret. I only put down 1 whole chilli pepper but if you like hot food slice it. All the spices can be exchanged for curry powder but it's not the same. Sometimes I add shrimp or chicken inside but most times it's this vegetarian version. I have lost count of the times I have made it but I had never really measured anything - funny making a dish I make all the time and having to count and take down all the measurements and steps. Enjoy! —Babette Feast
Ingredients
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1
Eggplant
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1
medium onion
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3
garlic cloves
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1
red pepper
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1/2 teaspoon
turmeric
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1/4 teaspoon
mustard seeds
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2
star anise
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1
inch cinnamon bark
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1
fresh chilli (if left whole it's less hot so up to you)
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2 teaspoons
coriander seeds
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4 tablespoons
canola oil
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2
medium firm mangoes
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1/2 cup
fresh chopped coriander and parsley - half of each
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2
inches fresh ginger
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2 cups
Bulghar
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3 cups
water to cook bulgur (OR as per the cooking instructions of your brand)
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1
lime - juice
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salt
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For Mango Vinaigrette
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1/4 cup
fresh mango juice
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all
marinade from mangoes
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1 teaspoon
Dijon mustard
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1
extra lime - juice - if needed
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1/2 cup
canola oil
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salt & pepper
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1
English cucumber diced (part of salad)
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1 cup
cooked chickpeas (part of salad)
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Coriander leaves for decoration
Directions
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Pre-heat the oven to 400 degrees. Line a baking tray with parchment paper.
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Wash and dry (leave skin on) an eggplant. Cut in regular cubes. Place in tray, drizzle with olive oil and add a pinch of salt. Roast in oven for 30 minutes until golden brown. When done set aside.
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Peel and chop - fresh ginger, onion and garlic.
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Peel the firm mangoes and cut in regular cubes. Add juice of 1 lime, half the chopped ginger and leave to marinate on the kitchen counter.
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Squeeze the stones of the mangoes with your hands to extract the juice left over and set aside for the vinaigrette - 1/4 cup - if you don't get this much keep some mango on the side for the vinaigrette.
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Wash and dry the red pepper. Cut open and remove seeds and white filaments. Chop in small pieces.
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Heat the vegetable oil in a large pot. Add the coriander seeds, cloves, turmeric, mustard seeds, cinnamon, star anise, the remaining ginger and chilli and sauté for 1 minute. Add the red pepper, onion and garlic and cook over medium heat until onions are soft.
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Add bulghar and stir to coat the grains with the oil and spices. Add the necessary water (follow packet instructions), season with salt and bring to the boil. As soon as water is boiling, reduce the heat to low and cover with a tight fitting lid. Cook for 10 to 15 minutes (or as per packet instructions).
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Allow the bulghar to cool then fluff with a fork. Remove the mango from the marinade and add to the bulgur together with the roasted eggplant, the chopped coriander and parlsey, the diced cucumber and the chickpeas. Mix carefully. Check for salt.
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Serve drizzled with the mango vinaigrette and decorated with some whole coriander leaves.
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Mango Vinaigrette
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In a food processor add all the marinade from the mangoes (including the ginger), 1/4 cup mango juice from the stones, 1/4 cup vegetable oil, the mustard, salt & pepper and process until creamy. Check for seasoning and if needed add more lime juice and/or vegetable oil.
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Serving suggestions: Grilled Spicy Shrimp or Chicken
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