# Peel the eggplant
s, chop them into big hazelnut
size, rest in salty water for half an hour. Then place it over a drainer.
# Put olive
oil into a pot and make it hot over medium heat. Then add finely cut onion
and salt in it, roast until it turns to transparent.
# Add tomato
es and eggplant
in it, sauté it for a while, add 3 cups hot water in it. Cover the lid of the pot and cook it over medium heat for about 7 10 minutes.
# Then add washed and drained bulgur, and add dried mint in it, stir. Cover the lid of the pot, cook it over low heat for 15 minutes.
# Rest the bulgur pilaf with eggplant
for about 15 - 20 minutes.
# Serve it warm.