Bulgur with Grilled Eggplant and Aged Goat's Cheese "Parmesan" bon lait
·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.
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 it
Grill the eggplant slices under the oven grill, or sear them in a regular or ridged grill pan. Set aside.
Fry the bacon and onion
Heat about two tablespoons of olive oil in another pan. Fry diced bacon and sliced onion rings in it until the bacon is nice and crispy.
Combine everything
Now it's time to bring it all together. Stir the bacon and onion into the bulgur in the pot. Mix in half of the goat's cheese and stir well.
Serve
Plate it up and arrange the eggplant slices neatly on top. Sprinkle with the remaining goat's cheese. Serve immediately. I love olive oil, so I always finish my portion with a generous tablespoon drizzled over the top.
