On Crete, this pilaf is often made with xynohondros, or cracked wheat simmered in soured goat's milk. A sprinkling of feta pays homage to that flavor. Source: EatingWell Magazine, March 2020

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

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  • Toss eggplant with 3 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Spread on the prepared pan. Roast until golden, 15 to 25 minutes.

  • Meanwhile, toast bulgur in a large saucepan over medium heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a bowl. Add the remaining 1/2 cup oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Reduce heat to medium-low, cover and cook, stirring occasionally, until the onion is very soft, 6 to 8 minutes.

  • Increase heat to medium-high and add bell pepper and the bulgur. Cook, stirring occasionally, until the bell pepper is softened, about 3 minutes. Add tomatoes and wine. Cook, stirring occasionally, for 3 minutes. Add water, Aleppo (or crushed red pepper) and the remaining 1/4 teaspoon salt. Reduce heat to medium-low, cover and simmer until the bulgur is tender, 10 to 12 minutes more.

  • Remove from heat and stir in the eggplant, 1/2 cup feta and all but 1 tablespoon mint. Let stand, covered, for 3 minutes. Serve topped with the remaining 1/2 cup feta and 1 tablespoon mint.

Tips

Equipment: Parchment paper

Nutrition Facts

493 calories; 31.9 g total fat; 7.5 g saturated fat; 22 mg cholesterol; 432 mg sodium. 702 mg potassium; 41.7 g carbohydrates; 9.2 g fiber; 8 g sugar; 10.3 g protein; 1317 IU vitamin a iu; 40 mg vitamin c; 66 mcg folate; 182 mg calcium; 3 mg iron; 97 mg magnesium;

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