Aubergine and Bulgur Salad

Originally the recipe calls for couscous but my friend had a small tub off bulgur wheat that I couldn't let go to waste. Whipped it up for a friends bbq. One person told me "ew", another said "yum". I liked it so, XP

Aubergine and Bulgur Wheat Salad
20 minutes, Serves 6

olive oil
1 aubergine*, chopped into chunky
1/2 onion, chopped

1/2 zucchini, chopped
5 baby portobello mushrooms
10 cherry tomatoes
Salt and pepper
1 tablespoon garlic, minced
1 cup parsley, finely chopped
2 cups bulgur wheat or couscous

1. Heat a nonstick skillet to medium high. Once warm, lower to medium and add a tablespoon of olive oil, move pan to spread around.

2. Season aubergine with a little olive oil, salt and pepper and grill for a 5 minutes or until they start to brown. Add onion, zucchini, mushrooms, cherry tomatoes, and cherry tomatoes to the pan and continue to cook until all the vegetables are tender crisp.

3. In a seperate pan, heat cooked bulgur wheat or couscous with garlic and parsley. Continue to cook until garlic is fragrant and add the cooked vegetables. Mix well and serve immediately for a warm salad or cold as an easy lunch.

*Aubergine is just a fancy word for eggplant

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