Ingredients
- 1/2 cup bulgur (100 g)
- 2 medium eggplants, cut into 2 cm rounds
- 200 g cherry tomatoes, halved
- extra virgin olive oil
- 150 g halloumi cheese sliced about 2 cm thick
- sea salt and freshly ground pepper, to taste
- 1-2 tablespoons extra virgin olive oil
- freshly squeezed juice of 1 lemon
- sumac seasoning
- chopped flat-leaf parsley, to garnish
- 1/3 cup pine nuts, toasted (35 g)
Instructions
- Place eggplant slices on paper towels; sprinkle each side with salt. Let stand for 30 minutes to release some of the water.
- To cook the bulgur, combine 1⁄2 cup medium-grain bulgur and 1 1/2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Drain, if necessary. Cover and set aside.
- NOTE: Alternatively, bulgur can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgar. Cover with plastic wrap and let stand until water is absorbed, about 30 minutes.
- 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.
- After 5 minutes turn over the eggplant slices, and spread the tomatoes out on the grill, skin side down. Add the halloumi to the grill. Flip the halloumi after 2 minutes. Once cooked, cut the slices in half.
- Transfer the cooked bulgur to a large bowl or platter, add the eggplant, halloumi and tomatoes. Toss gently together. Drizzle with olive oil and lemon juice. Season with salt and pepper, and sprinkle with a little sumac.
- Garnish with parsley and pine nuts. Serve warm and enjoy!