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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


Recipe Summary

35 mins
50 mins


Ingredient Checklist


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

  • 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.


Equipment: Parchment paper

Nutrition Facts

1 1/3 cups
493 calories; protein 10.3g; carbohydrates 41.7g; dietary fiber 9.2g; sugars 8.5g; fat 31.9g; saturated fat 7.5g; cholesterol 22.3mg; vitamin a iu 1317IU; vitamin c 40mg; folate 66.2mcg; calcium 182mg; iron 2.6mg; magnesium 96.8mg; potassium 702.5mg; sodium 432mg.