Grilled Eggplant Stuffed With Bulgur Salad

• 2 large eggplants, cut in half lengthwise
• 1 teaspoon olive oil
• 2 cups raw bulgur wheat
• 4 cups water
• 1/2 cup chopped parsley
• 8 cloves garlic, peeled and minced
• 4 tablespoons fresh lemon juice
• 4 teaspoons salt
• Freshly ground pepper to taste

1. Heat a grill until hot.
2. Rub the olive oil over the eggplant halves.
3. Grill the eggplant until soft, turning once.
4. When cool enough to handle, scoop out the eggplant flesh and coarsely chop.
5. Reserve the eggplant and the empty shells.
6. Combine the bulgur and water in a large saucepan and bring to a boil.
7. Reduce to a simmer, cover and cook for 20 minutes.
8. Drain.
9. Place the bulgur in a bowl and stir in the chopped eggplant, parsley, garlic, lemon juice, salt and pepper.
10. Divide the mixture among the reserved eggplant shells, mounding it over the top.
11. Serve.

eggplants, olive oil, bulgur wheat, water, parsley, garlic, lemon juice, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/11094 (may not work)