Ingredients: 2 large purple eggplants, each cut in half lengthwise 1 teaspoon extra-virgin olive oil 4 cups water 2 cups medium-grain bulgur wheat 4 Tablespoons lemon juice 6 large cloves garlic, pressed or minced 1/2 cup fresh parsley, chopped 2 teaspoons salt, or to taste 1/2 teaspoon ground black pepper, or to taste Directions:Heat a charcoal or gas grill until hot, or preheat your oven's broiler. Rub the oil over the cut sides of each eggplant half. Grill the eggplant until it is soft but not blackened; you will need to turn it once as it cooks. Remove from the grill or broiler and allow to cool. When it is cool enough to handle, use a sharp knife and a spoon to scoop out most of the eggplant flesh, being careful not to break the shells. (Leave a quarter-inch or less of flesh on the shells.) Set the scooped-out shells aside. Chop the eggplant flesh and set aside. In a large saucepan, combine the water and bulgur over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until tender. Remove from heat and drain off any remaining water if necessary. Place the cooked bulgur in a large mixing bowl. Stir in the chopped eggplant and the juice, herbs, and seasonings. Mix together well. Divide the mixture evenly among the reserved eggplant shells, mounding it over the top. Serve warm or chilled. |