Bulgur and eggplant salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Directions
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)
Follow recipe directions
Number of Servings: 3
Recipe submitted by SparkPeople user CHRISTINEDC.
Number of Servings: 3
Recipe submitted by SparkPeople user CHRISTINEDC.
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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