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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1973 Calories from Fat 1315

% Daily Value*

Total Fat 149 g229.8%

Saturated Fat 65.6 g327.9%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 5871.9 mg244.7%

Total Carbohydrates 155 g51.8%

Dietary Fiber 49.9 g199.4%

Sugars 30.2 g

Protein 25 g50.8%

Vitamin A 60.3% Vitamin C 64.2%

Calcium 20.5% Iron 28.9%

*Based on a 2000 Calorie diet

Grilled Eggplant With Bulgur Recipe