Bulgur Wheat Salad With Tomato And Eggplant

• 1 cup bulgur wheat
• 1 eggplant, thinly sliced
• 5 tablespoons extra-virgin olive oil
• 1 pound cherry tomatoes, cut in half
• 1 tablespoon red wine vinegar
• Kosher salt and pepper
• 1 cup basil leaves, torn

1. Heat broiler.
2. Cook the bulgur according to the package directions.
3. 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.
4. 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.
5. Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.

bulgur wheat, eggplant, extravirgin olive oil, tomatoes, red wine vinegar, kosher salt, basil

Taken from www.myrecipes.com/recipe/bulgur-wheat-salad-with-tomato-eggplant (may not work)