1 cup chicken broth 1/2 cup bulgur 4 mini ListadadeGandia eggplants 2 medium purple potatoes 2 tbsp olive oil salt and pepper
the oven to 350*F. Wash the eggplants and potatoes, pat dry. Chop off
both ends of each vegetable, then cut into thin slices. Spread the
vegetables on a roasting pan and top with olive oil, salt, and pepper.
Use your hands to mix together well. Roast the vegetables for 20 min.
Remove the eggplant pieces with a fork, turn the oven up to 400*F and
roast the potatoes for 20 min.
While the potatoes are roasting...
In a small pot, bring the chicken broth to a boil. In a medium bowl, add the bulgur and pour the boiling chicken broth on top. Cover with plastic wrap for 20 min.
When all ingredients are ready, mix together and serve immediately.