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Grilled eggplant with Bulgur's picture
  Water 3 1⁄2 Cup (56 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Salt 3 Teaspoon
  Bulgur wheat 4 Ounce (1 Package)
  Eggplants 2 Medium
  Onion 1 Large, chopped
  Vegetable oil 1⁄4 Cup (4 tbs)

1. Heat water with butter or margarine and 2 teaspoons of the salt to boiling in a large heavy saucepan; slowly stir in wheat. Cook, stirring several times, 5 minutes, or until liquid is almost absorbed; cover.
2. Continue cooking very slowly, stirring several times with a fork, 45 minutes, or until wheat is very light and fluffy.
3. While wheat cooks, slice eggplants 1 inch thick; pare and cut into 1-inch cubes.
4. In a large frying pan saute onion in vegetable oil until soft; stir in eggplant and remaining 1 teaspoon salt; cover. Cook slowly, stirring often, 30 minutes.
5. Add cooked wheat; toss lightly with two forks to mix well and to fluff up the wheat.

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Grilled Eggplant With Bulgur Recipe