Eggplant, Lentil, and Bulgar Salad

1 c. lentils
5 c. water total (can use veg. broth for 2c.worth)
2t. salt
1c. bulgar

3T olive oil
1onion, chopped
1 eggplant peeled, quartered and sliced thin
3 T. tomato paste
1/2 t. tabasco sauce
4 scallions (white bulbs only) or shallots sliced
1c. parsley or basil
1c. cucumber,peeled, halved lengthwise, seeded and diced
1 tomato, diced

1. In a medium saucepan, combine the lentils, 3 1/2 cups of the water (can add 2c. veg broth and omit salt), and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.
2. Meanwhile, in a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 1 tablespoon of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.
3. Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
4. In a small bowl, combine the remaining parsley with the cucumber and tomato. Serve the lentils over the cucumber salad.
Wine Recommendation: A rich, jammy red wine, thick with fruit and lush on the palate, is just what is called for here. Turn to Australia for a shiraz or cabernet-sauvignon and shiraz blend.
Yield 6


Number of Servings: 6

Recipe submitted by SparkPeople user AMEDOG.