Tomato and Eggplant Bulgur Wheat Salad

This was our appetizer for our Thanksgiving dinner this year.

Ingredients
• 1 cup bulgur wheat
• 1 eggplant, thinly sliced
• 5 tbsp. extra-virgin olive oil
• 1 pound cherry tomatoes, cut in half
• 1 tbsp. red wine vinegar
• Salt and Pepper
• ½ cup basil leaves, torn

Preparation
• Heat broiler.
• Cook the bulgur according to package directions.
• Arrange eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil.
• Broil the eggplant 1 pan at a time until brown, 2-3 min. per side.
• Transfer into a large bowl. Stir in tomatoes, vinegar, remaining oil, ½ tsp. salt, and ¼ tsp. pepper. Fold in the basil.
• Transfer the bulgur into a large bowl and top with the mixture.

Makes about 4 servings.