Photo: Kana Okada; Styling: Sara Quessenberry
Yield
Makes 4 servings

How to Make It

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.

Ratings & Reviews

LauraB08's Review

skyhamill
August 17, 2014
Pretty good! I needed to broil my eggplant a few minutes longer than suggested, though.

skyhamill's Review

LauraB08
August 03, 2014
N/A

ewarnock's Review

ewarnock
September 30, 2012
Easy, light, and delicious! I browned my eggplant in a fry pan since I don't have a working broiler, and it worked just fine.