This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 4 people
280 g bulgur
1 white eggplant
1 large tomato
1 clove of garlic
1 pinch of coriander
salt to taste.
parsley to taste
oil to taste
pepper to taste.
In a pan with oil make Brown the garlic in the coriander and parsley, then add the sliced Zucchini.
Cook until the zucchini have not reached the right room.
Cut into slices the eggplant, grigliala and salamander.
Meanwhile, rinse the bulgur and bake in vegetable broth for about 15 minutes.
When cooked, add tomato slices previously cut.
Put the olive oil and pepper to taste!
(Thanks to Elenina)