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