French · Salad

Provencal Aubergine Tabbouleh with white wine and shallot

This French Tabbouleh leans on white wine and shallot to do the heavy lifting. We steam the Aubergine for real depth, then bring it together in one pan.

4.9 from 1,567 cooks

Prep10 min

Cook30 min

Serves4

LevelEasy

Members' recipe

Provencal Aubergine Tabbouleh with white wine and shallot

Ingredients

3 mediumaubergine
1 large, choppedonion
1/2 tspblack pepper
6 clovesgarlic
1 tbspdijon mustard

Method

Prep everything first: chop the aromatics, measure the white wine and shallot elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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