Here’s a vegetarian grilled eggplant, tomato, halloumi and bulgur salad recipe with lots of lemon, fresh parsley and toasted pine nuts. Healthy and easy.
Meanwhile, heat up your grill or electric grill (I so LOVE this!) to medium-high. Press the eggplants between paper towels to absorb the excess moisture. Brush both sides with olive oil and place on the grill.
NOTE: You’ll want to grill the eggplant for about 5 minutes per side until the texture is soft throughout.