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Eggplant Bulgur Pilaf

September/October 2011

Your rating: None Average: 3.4 (35 votes)

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.


Eggplant Bulgur Pilaf Recipe

2 Reviews for Eggplant Bulgur Pilaf

02/13/2012
Anonymous

I have made this recipe twice and tweaked it just a tiny bit each time. The first time I used the chicken stock and I added 1 cup of canned diced tomatoes and topped the dish with 1 tbsp of feta cheese. It was delicious. The second time making it, I skipped the stock altogether, and instead of green bell pepper I used a orange bell pepper. I also used the diced tomatoes again and I didn't use the feta. It was delicious once again. I have added to this my cookbook and will certainly make it again. The base of the recipe is awesome and I think you can do a lot with it! LOVE IT!

Aside from the hour of soaking the bulgur, it is a quick and easy recipe!
Comments
11/18/2011
Anonymous
Needs minor adjustments, but good meal

I marked the meal to make several weeks ago, and every week it was the recipe my family voted off the weekly menu. Last night, I finally made this dish, but I had to spruce it up to invoke some interest. I added a red bell pepper in addition to the green bell pepper, used 1/2 a cup of tomato paste, and used 3/4 of a cup of beef stock. I allowed everything (including bulgur and cilantro) to cook for about 5 minutes on low. I think the red bed pepper and extra tomato paste were key to giving this more flavor. I would say this was really more like 5 servings than 6. Also, use a REALLY large pan.

Easy
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