Tuscan eggplant bulgur salad | Hearty grain bowl

Measure the bulgur into a saucepan, pour over twice the amount of hot, lightly salted water (or vegetable stock), then bring to a boil, reduce the heat to low, and cook covered for about 12-14 minutes until it absorbs the liquid. Then remove from the heat, fluff the grains with a fork, and let cool to room temperature.

In a dry pan over low heat, toast the walnuts until golden brown for 2-3 minutes until fragrant, then transfer to a cutting board and coarsely chop.

Wash and dice the eggplant into about 1.5-2 cm pieces. Heat 2 tablespoons of extra virgin olive oil in a large pan, add the eggplant cubes, and fry over medium-high heat for 8-10 minutes until golden brown on all sides and creamy soft. In the last minute, add the finely crushed garlic, season with a pinch of salt and freshly ground black pepper, then remove from the heat.