Grilled eggplant with tabbouleh

3 small tomatoes (270g)
1/4 cup (40g) burghul
2 large eggplants (1kg)
1/3 cup (80ml) extra virgin olive oil
4 cups coarsely chopped fresh flat-leaf parsley
1 cup coarsely chopped fresh mint
1 medium red onion (170g), chopped finely
2 tablespoons lemon juice
{preparation time 15 minutes (plus refrigeration time) cooking time 10 minutes}

1-Chop tomatoes finely, retaining as much juice as possible. Place tomato and juice on top of the burghul in small bowl; cover, refrigerate 2 hours or until burghul is soft.
2-Cut each eggplant into 8 wedges. Brush eggplant with half the oil; cook on heated grill plate (or grill or barbecue) about 10 minutes or until browned and tender.
3-Meanwhile, combine tomato mixture with the parsley, mint, onion, juice and remaining oil.
4-Serve tabbouleh with eggplant.