Eggplant, Cucumber and Bulgar Salad

What You’ll Need:

  • 1 Great Lakes Organic Mini Eggplant, peeled & chopped
  • 1 Great Lakes Cucumber, diced
  • 5 Cups Water
  • 2 Tsp. Salt
  • 1 Cup Bulgar
  • 1 Cup Lentils
  • 5 Tbsp. Olive oil
  • 1 Onion, chopped
  • 3 Tbsp. Tomato paste
  • ¼ – ½ Tsp. Tabasco sauce
  • 4 Scallions – white bulbs only, sliced
  • 1 Cup Fresh parsley, chopped
  • 1 Tomato, diced

The Steps:

  1. In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
  2. Stir in the Bulgar and continue cooking, partially covered, stirring occasionally, until the lentils and Bulgar are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.
  3. Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 ½ cups of water and 1 teaspoon of salt.
  4. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender, and no liquid remains in the pan, approx. 20 minutes.
  5. Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
  6. In a small bowl, combine the remaining parsley with the cucumber and tomato.
  7. Serve the lentils over the cucumber salad.