Tabbouleh With Grilled Eggplant - cooking recipe

Ingredients

1/4 cup bulgur wheat
10 oz tomatoes, finely chopped, juice reserved
2 1/4 lbs eggplants, each cut into 8 wedges
1/3 cup extra-virgin olive oil
3 cups flat-leaf parsley, roughly chopped
2/3 cup mint, roughly chopped
1 None medium red onion, finely chopped
2 tbsp lemon juice

Preparation

Place the bulgur in a small bowl, top with the tomatoes and their juice, cover and refrigerate for at least 2 hours, until bulgur is soft.
Preheat a grill or grill pan over high heat. Brush eggplant wedges with half the oil and cook, turning, for 10 mins, or until browned and tender.
Meanwhile, combine the tomato mixture with the parsley, mint, onion, lemon juice and remaining oil. Season to taste. Serve with eggplant wedges.