Burghul Bi Jibn Wal Batinjan (Bulgur With Cheese And Eggplant)

• 1 1/2 cups (6 ounces) diced halumi cheese
• 6 cups (1-inch) cubed eggplant (about 1 pound)
• 3/4 teaspoon salt, divided
• 4 teaspoons olive oil, divided
• 4 cups vertically sliced onion
• 2 cups uncooked coarse-ground bulgur
• 3 1/4 cups boiling water
• 1/4 teaspoon black pepper

1. Soak cheese in a bowl of water for 30 minutes. Drain.
2. Place eggplant in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and pat dry with paper towels.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 15 minutes or until golden brown, stirring frequently. Add 1/4 teaspoon salt, bulgur, boiling water, and pepper; bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes or until liquid is absorbed.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; saute 10 minutes or until browned. Combine cheese, bulgur mixture, eggplant, and 2 teaspoons oil in a Dutch oven. Toss well to coat; place over medium heat 5 minutes or until cheese is soft. Serve hot.

halumi cheese, salt, olive oil, onion, coarseground bulgur, boiling water, black pepper

Taken from www.myrecipes.com/recipe/burghul-bi-jibn-wal-batinjan-bulgur-with-cheese-eggplant (may not work)