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Eggplant Bulgur Pilaf
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.

Ingredients
Directions
Tips
Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Bulgur just needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains.
Tips
Tip: If you're using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
215 calories; protein 5g; carbohydrates 29.4g; dietary fiber 7.1g; sugars 5.4g; fat 10g; saturated fat 1.4g; vitamin a iu 3177IU; vitamin c 37.4mg; folate 56.9mcg; calcium 59.8mg; iron 2mg; magnesium 65.7mg; potassium 530.7mg; sodium 356.3mg; thiamin 0.1mg.
Exchanges:
1 starch, 1 vegetable, 2 fat
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