Tabbouleh With Grilled Eggplant

• 3 None tomatoes, finely chopped, retaining as much juice as possible
• 2 oz bulgur wheat
• 2 None eggplants, each cut into 8 wedges
• 1/4 cup olive oil
• 2 tsp sumac
• 1 1/2 cups coarsely chopped fresh flat-leaf parsley leaves
• 1/3 cup coarsely chopped fresh mint leaves
• 1 None red onion, chopped finely
• 2 tbsp lemon juice

1. Combine tomatoes, tomato juice and bulgur wheat in a small bowl. Cover and refrigerate for about 2 hours, until bulgur wheat softens.
2. Oil a grill plate and place over medium-high heat. Brush eggplant wedges with 2 tbsp oil and sprinkle with sumac. Cook until tender.
3. Meanwhile, combine bulgur wheat mixture with herbs, onion, lemon juice and remaining oil.
4. Serve tabbouleh with grilled eggplant.

tomatoes, bulgur wheat, eggplants, olive oil, sumac, parsley, mint leaves, red onion, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37251 (may not work)