# Peel the
eggplants, 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
tomatoes 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.
