Bulgur wheat salad with tomato and eggplant

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  • 1 cup bulgur wheat
  • 1 eggplant, thinly sliced
  • 5 tablespoons extra-virgin olive oil
  • 1 pound cherry tomatoes, cut in half
  • 1 tablespoon red wine vinegar
  • kosher salt and pepper
  • 1 cup basil leaves, torn

Heat broiler. Cook the bulgur according to the package directions.

Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.

Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.

Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.

from Real Simple