Grilled Eggplant Stuffed With Bulgur Salad

1. 1

   Heat a grill until hot.

2. 2

   Rub the olive oil over the eggplant halves.

3. 3

   Grill the eggplant until soft, turning once.

4. 4

   When cool enough to handle, scoop out the eggplant flesh and coarsely chop.

5. 5

   Reserve the eggplant and the empty shells.

6. 6

   Combine the bulgur and water in a large saucepan and bring to a boil.

7. 7

   Reduce to a simmer, cover and cook for 20 minutes.

8. 8

   Drain.

9. 9

   Place the bulgur in a bowl and stir in the chopped eggplant, parsley, garlic, lemon juice, salt and pepper.

10. 10

    Divide the mixture among the reserved eggplant shells, mounding it over the top.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.