Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Wash the eggplant, remove the stem, and cut the flesh into bite-sized cubes of approx. 2 cm. Finely chop the garlic. Mix the eggplant cubes with 2 tbsp olive oil, chopped garlic, and a generous pinch of salt and pepper, then spread them out on the baking sheet.

Roast the eggplant in the preheated oven for approx. 25–30 minutes until golden brown and tender. Turn once halfway through the baking time so the cubes cook evenly. Then remove from the oven and let cool until lukewarm.

Meanwhile, place the bulgur in a pot with twice the amount of lightly salted water (approx. 500 ml), bring to a boil, reduce the heat, and let simmer gently, covered, for about 10–12 minutes until the liquid is completely absorbed. Remove the pot from the heat and fluff with a fork.