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Eggplant Bulgur Pilaf

http://www.eatingwell.com/recipes/eggplant_pilaf.html

From EatingWell:  September/October 2011

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

6 servings, about 1 cup each | Active Time: 35 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Place bulgur in a large deep bowl, add enough warm water to cover by 2 inches, cover and let stand for 1 hour. Drain; set aside.
  2. Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant. Do not stir for the first minute; then cook, stirring, until beginning to soften, 4 to 5 minutes. Push the eggplant to the sides, making a well in the middle for the other ingredients.
  3. Heat the remaining 1 tablespoon oil in the middle of the pan. Add onion, scallions, bell pepper, carrot and garlic. Do not stir for 2 minutes; then mix all the ingredients, including the eggplant, and cook, stirring, until the vegetables are soft, 3 to 4 minutes.
  4. Reduce heat to medium-low. Make a well in the ingredients again and add tomato paste to the middle. Do not stir for 30 seconds; then turn the tomato paste over and cook for another 15 seconds. Add the drained bulgur, oregano, salt and pepper; stir well to combine. Heat through. If the eggplant is not completely tender, stir in broth, cover the pan and simmer until the eggplant reaches your desired tenderness. Remove from the heat; stir in parsley (or cilantro).

Nutrition

Per serving : 214 Calories; 10 g Fat; 1 g Sat; 7 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 5 g Protein; 9 g Fiber; 357 mg Sodium; 533 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 fat

Tips & Notes