Tabbouleh With Grilled Eggplant - cooking recipe

Ingredients

3 None tomatoes, finely chopped, retaining as much juice as possible
2 oz bulgur wheat
2 None eggplants, each cut into 8 wedges
1/4 cup olive oil
2 tsp sumac
1 1/2 cups coarsely chopped fresh flat-leaf parsley leaves
1/3 cup coarsely chopped fresh mint leaves
1 None red onion, chopped finely
2 tbsp lemon juice

Preparation

Combine tomatoes, tomato juice and bulgur wheat in a small bowl. Cover and refrigerate for about 2 hours, until bulgur wheat softens.
Oil a grill plate and place over medium-high heat. Brush eggplant wedges with 2 tbsp oil and sprinkle with sumac. Cook until tender.
Meanwhile, combine bulgur wheat mixture with herbs, onion, lemon juice and remaining oil.
Serve tabbouleh with grilled eggplant.