Grilled Eggplant Stuffed With Bulgur Salad

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
297
FAT
8%
CHOL
0%
SOD
157%

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Ingredients for 4 servings

4 tablespoons fresh lemon juice

1 teaspoon olive oil

8 cloves garlic, peeled and minced

2 cups raw bulgur wheat

4 teaspoons salt

4 cups water

1/2 cup chopped parsley

Freshly ground pepper to taste

2 large eggplants, cut in half lengthwise

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