Bulgur Pilaf With Eggplants

Bulgur is one of the main dishes in the Turkish kitchen. Both in the city and in the rural areas itis an essential supply. It is sold parboiled and dried. It comes in fine grind or coarse grind. For "Pilaf" we use the coarse grind. Bulgur pilaf with eggplants is a perfect side dish to go with meats or chicken, or just by itself as main dish with a bowl of salad or yoghurt beside.

Besides being high in fiber and rich in minerals, it is also very filling. Bulgur is a healthier alternative to white rice and is easy to cook. Cooked with tomatoes, peppers and eggplant this simple dish turns out to a delicious feast. Great for vegeterians too. Try İt, you'll like it.

Ingredients:

• 2 cups of large grain bulgur
• 2 large white onions, finely chopped
• 4-5 tablespoons of butter
• 5-6 long green peppers, diced
• 2 banana shaped red peppers (pimento), diced
• 4 large tomatoes, peeled and chopped or a can of chopped tomatoes
• 4-5 fresh green onions, chopped
• 3 cups of water or stock
• 2-3 tablespoons tomato paste
• 1 teaspoon red pepper flakes
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 4 medium eggplants
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon dried mint
• olive oil (for frying)
• a handful of fresh dill

How To:

Wash and peel the eggplants in alternative vertical stripes. Then put them in a big bowl, season with salt and sugar and leave them for half an hour until the black juices ooze out. Wash and drain and squeeze dry. Cut into small cubes. Heat olive oil and fry the eggplants, remove with a straining spoon and leave aside.

In a medium pot over high heat saute the chopped onions in butter until soft. Add red and green peppers, stir, then add the washed and drained bulgur and season with salt and ground black pepper and saute for further 5 minutes.

Add diced tomatoes, tomato paste, green onions, red pepper flakes, mint and water to the bulgur mixture, stir once, cover and bring to a boil. Then lower the heat and cook until bulgur has absorbed all the water and steam holes are visible. Remove from heat, add the eggplants and incorporate them evenly with a fork, garnish with chopped dill.  Serve hot.

Enjoy!

 

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