Bulgur and eggplant salad

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 3
Ingredients
Eggplant, fresh, 450 grams (remove)Bulgur, dry, .75 cup (remove)Yogurt, Stonyfield lowfat plain (1%), 1 cup (remove)Raisins, .25 cup (not packed) (remove)*Cumin seed, 1 tsp (remove)Cinnamon, ground, .25 tsp (remove)*Coriander seed, .25 tsp (remove)Turmeric, ground, .25 tsp (remove)Cider Vinegar, 1 tbsp (remove)
Directions
Follow recipe directions

Number of Servings: 3

Recipe submitted by SparkPeople user CHRISTINEDC.

Servings Per Recipe: 3
Nutritional Info Amount Per Serving
  • Calories: 239.8
  • Total Fat: 1.7 g
  • Cholesterol: 3.3 mg
  • Sodium: 63.3 mg
  • Total Carbs: 52.2 g
  • Dietary Fiber: 11.9 g
  • Protein: 9.7 g

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