Bulgar Wheat Eggplant

Bulgar Wheat Eggplant

Metric Ingredient Imperial 125 ml bulgar wheat 1/2 cup 1 large eggplant, cut into thick slices 1 15 ml olive oil 1 tbsp 2 tomatoes, finely diced 2 15 ml parmesan cheese, grated 1 tbsp 30 ml pesto sauce 1 tbsp 30 ml olive oil 2 tbsp - juice of half a lemon - - salt & pepper to taste

In a large bowl; add bulgar wheat.  Fill with boiling water.  Set aside for 20 minutes or until grains have swollen and absorbed most of the water.  Drain. Brush eggplant slices with oil.  Place under preheated oven for 6 to 10 minutes or until golden. Spoon warm bulgar wheat onto plates and arrange eggplant slices on top.  Sprinkle with tomatoes and cheese. In a small bowl; whisk together pesto, oil, lemon juice, salt and pepper.  Drizzle over eggplants and serve warm. Servings: 2

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