Eggplant Bulgur Salad Recipe

Ingredients

1 cup bulgur
1 eggplant
1 tablespoon chopped basil
50 gr İçim Butter, melted
1 tablespoon lemon juice
200 g optional mixed greens
100 gr İçim Kashkaval Cheese
1 teaspoon olive oil
Salt and pepper

Preparation

Boil half a cup of bulgur in enough water to cover the bulgur until it is slightly alive. Put it in a bowl and let it rest. First cut the eggplants in half lengthwise. Cut the pieces in half again. Mix basil, İçim Tereyağı and lemon juice in another bowl. Add the bulgur to the mixture. Grill the eggplants in a large skillet for 4 minutes on each side. Add to the bulgur mixture. Season with salt and pepper. Wash your greens and shred them with your hands and place them in a serving bowl. Add the bulgur and eggplants. Cut the İçim Kashkaval Cheese into thin long slices and sprinkle on top.