Bulgur with Grilled Eggplant and Aged Goat's Cheese "Parmesan" bon lait

Step-by-step method

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At a glance

You're creating a delicious bowl that brings together nutty bulgur, smoky grilled eggplant, crispy bacon, and an aged goat's cheese that acts like a peppery parmesan — the main time investment is letting the eggplant sweat for 30 minutes before grilling to get the best flavor and texture. Everything comes together quickly after that, with the key being to get the eggplant and bacon nicely browned for those showstopping layers of flavor.

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    Cook the bulgur

    Cook the bulgur according to the package instructions. I pour the dry bulgur into a pot, then pour in hot water, add salt, and stir. The water-to-bulgur ratio should be 3:1.

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    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.

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    Grill it

    Grill the eggplant slices under the oven grill, or sear them in a regular or ridged grill pan. Set aside.

Bulgur with Grilled Eggplant and Aged Goat's Cheese "Parmesan" bon lait

bohynekuchyne
Active time total 35 min
Prep — Cook 35 min
Plus 30 min of resting (not counted in active time)
8 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

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What's in it?

1024 kcal

Calories

110 g

Carbohydrates

45 g

Fats

45 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

So, now I want to tempt you with something new — a goat's cheese aged for 6 months, a kind of goat's "parmesan." It took me a while before I tried using it in an actual dish. Until then, we'd just been eating big chunks of it on its own. We're terrible, I know. But it's just so good! The first recipe I tried making with it was bulgur with grilled eggplant. I originally wanted to keep it vegetarian, but a piece of bacon snuck its way in again. Feel free to leave it out, though, because grilled eggplant is a total showstopper on its own.

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