Description
A bulgur take on a classic eggplant rice pilaf.
Ingredients
Scale
- !Bulgur Ingredients
- 1 cup or 180g coarse Bulgur
- 1/4 tsp granulated garlic
- salt to taste
- 2 cups or 500 ml low sodium vegetable or chicken broth
- 1–2 tbsp olive oil
- !Vegetable Ingredients
- 1 medium eggplant, finely diced
- 1 green onion, finely chopped
- 1 red chile, finely chopped
- 4 garlic cloves, minced or 1 tsp granulated garlic
- 1 tbsp olive oil, plus if needed
- 1/2 tsp. whole cumin seed
- dash of sweet paprika for color
- salt to taste
- ground black pepper, 1/4 tsp.
Instructions
- !Cook the Bulgur
- Heat the oil in a saucepan, one warm add the bulgur and cook for 3 minutes, stirring often. Add the garlic and saute for another minute. Next pour the broth and salt into the saucepan. Stir and simmer for about 15 minute or until all of the liquid has been absorbed. Turn the heat off, cover the pan and allow to sit for 20 minutes.
- !Cook the vegetables
- While the bulgur is simmering and sitting off to the side cook the vegetables. Heat the oil then add the onion and chile and saute for 3 minutes. Next add the cumin seed and garlic and cook for another minute. Next add the eggplant, salt, pepper and mix all the vegetables well. Add the dash of paprika and again mix ingredient. Cover and allow to cook until eggplant is soft about 15-20 minutes.
- Once the vegetables are soft combine them with the cooked bulgur. Stir to make sure the vegetables are well distributed throughout the bulgur. Serve warm as a side dish for 2 or as a vegan meal for 1.
- Prep Time: 10 mins
- Cook Time: 40 mins