This is a great summer dish, that doesn`t require much labor. I love the textures of soft bulgur, creamy eggplant and crunchy pomegranate. You can add your own twist to it.

INGREDIENTS

• 2 cups bulgur wheat
• 2 eggplants
• 1/2 cup pomegranate pearls
• handful fresh mint
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• 2 tbsp olive oil and extra for the eggplant
• salt and pepper to taste
• 1 tsp cumin powder

PREPARATION

1. Boil the bulgur as instructed on the package.
2. Slice the eggplant and roast on a baking paper, seasoned with salt, pepper and drizzle of olive oil
3. Once the bulgur is ready, drain the water and season with the spices and olive oil Pl
4. Plate the dish by starting with the bulgur, then roasted eggplant, pomegranate, and fresh mint