Eggplant Lentil and Bulgur Salad

Ingredients

• 1 cup lentils
• 5 cups water
• 2 teaspoons salt
• 1 cup bulgur
• 5 tablespoons olive oil
• 1 onion, chopped
• 1 eggplant, peeled, quartered, and sliced thin
• 3 tablespoons tomato paste
• 1/2 teaspoon Tabasco sauce
• 4 scallions, white bulbs only, sliced
• 1 cup chopped fresh parsley
• 1 cucumber, peeled, halved lengthwise, seeded, and diced
• 1 tomato, diced

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