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.
Main Ingredients : Brinjals (बैंगन), Cracked wheat (गेहूँ का दलिया)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Millefeuille Of Tabbouleh And Grilled Vegetables checkout Begun Bhaja, Baingan Bharta Rolls, Masala Rawa Baingan, Karare Baingan . You can also find more Snacks and Starters recipes like Neyyappam Keema Pav Paneer and Corn Cutlets Kurkuri Bread Fingers
Millefeuille Of Tabbouleh And Grilled Vegetables Recipe Card
Hindi: baingan
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
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
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
Method
Step 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.
Step 2
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.
Step 3
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.
Step 4
Gently remove the cylinder. Arrange a couple of grilled vegetable over, drizzle a little herb oil around.
Step 5
Serve immediately.
Nutrition Info
Calories : 598 Kcal
Carbohydrates : 36.6 gm
Protein : 6.4 gm
Fat : 47.1 gm
Other : Fiber- 13.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
