Healthy and super easy to make Bulgur Salad with Roasted Eggplant in minutes. Tasty on its own or as a side dish. Wild Garden Pilafs are a great start to a perfect salad.
Chop eggplant into semi-thin rounds.
Brush the eggplant rounds with oil on both sides.
Coat a pan with oil and pan sear the eggplant rounds on both sides until they have reached a golden brown. Set off to the side.
Pour Wild Garden Bulgur Heat and Serve Pilaf in a large bowl. Add halved cherry tomatoes, fresh basil, roasted eggplant rounds, and salt on top of the Bulgur Pilaf.
Mix until all ingredients have blended together
Sprinkle feta cheese on top and enjoy!