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.

Sanjeev Kapoor

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

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


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.

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MasterChef Sanjeev Kapoor

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 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.