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1
In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt.
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2
Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
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3
Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes.
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4
Remove from the heat and let sit, partially covered, for 5 minutes.
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5
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
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6
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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7
Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
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8
Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt.
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9
Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.
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10
Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
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11
In a small bowl, combine the remaining parsley with the cucumber and tomato.
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12
Serve the lentils over the cucumber salad.
