Turkish Eggplant Bulgur Salad | Patlıcanlı Bulgur

Preheat the oven to 200 °C top/bottom heat. Wash the eggplant, cut into approx. 1.5 cm cubes, and spread on a baking sheet lined with baking paper. Toss with 2 tbsp of olive oil, ground cumin, and a pinch of salt and pepper, then roast in the oven for about 25 minutes until golden brown and soft.

Meanwhile, place the bulgur in a heatproof bowl, pour 300 ml of boiling salted water over it, cover, and let soak for about 15 minutes until the water is completely absorbed. Then fluff with a fork and allow to cool until lukewarm.

Trim the spring onions and slice into thin rings. Wash the parsley and mint, shake dry, and finely chop. Peel and finely grate the garlic clove. Wash the lemon under hot water, finely grate some zest, and squeeze the juice.