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!
Eggplant Bulgur Pilaf
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.
2 Reviews for Eggplant Bulgur Pilaf
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.
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