Ingredients
1cuplentils
5cupswater
2tspsalt
1cupbulgur
5tbspolive oil
1onion
1eggplant
3tbsptomato paste
½tsptabasco sauce
4scallions
1cupfresh parsley,chopped
1cucumber
1tomato
Preparation
In a medium saucepan, combine the lentils, 3½ cups of water, and 1 teaspoon of salt.
Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes.
Stir in the bulgur and continue cooking for about 15 minutes, partially covered, stirring occasionally, until the lentils and bulgur are just done.
Remove from the heat and let sit, partially covered, for 5 minutes.
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent.
Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes.
Stir in the tomato paste and the remaining 1½ cups of water and 1 teaspoon of salt.
Bring to a simmer and cook for about 20 minutes, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan.
Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
In a small bowl, combine the remaining parsley with the cucumber and tomato.
Serve the lentils over the cucumber salad.
