Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Bulgur with Grilled Eggplant and Aged Goat Cheese "Bon Lait"
· 2 servings
Cook the bulgur
Prepare the bulgur according to the instructions on the package. I pour dry bulgur into a pot, cover it with hot water, add salt, and stir. The water-to-bulgur ratio should be about 3:1.
Let the eggplant sweat
Slice the eggplant lengthwise. Lay the slices side by side on paper towels and sprinkle with salt. Let them "sweat" for half an hour. Pat the eggplant dry and season with pepper.
Grill the eggplant
Grill the eggplant slices under the oven broiler or on a regular or ridged grill pan. Set aside.
Fry the bacon and onion
Heat about two tablespoons of olive oil in another pan. Fry the diced bacon and sliced onion in it until the bacon turns crispy.
Combine everything
Now it's time to bring it all together. Stir the bacon and onion into the bulgur in the pot. Add half of the goat cheese and mix well.
Serve
Plate it up and arrange the grilled eggplant slices nicely on top. Sprinkle over the remaining goat cheese. Serve immediately. I love olive oil, so I always finish my portion with a good tablespoon drizzled over the top.