Bulgur with Eggplant
by Editorial Staff
Bulgur with eggplant, carrots, and onions is a godsend for lean and vegetarian menus. The dish is prepared without meat, but it still turns out to be very tasty, nutritious, and satisfying. Try it!
Ingredients
- Bulgur – 200 g
- Eggplant – 270 g
- Onions – 210 g
- Carrots – 140 g
- Garlic – 3 cloves
- Vegetable oil – 2-3 tbsp
- Seasoning for pilaf – 1-2 teaspoon (to taste)
- Fresh parsley – 10 g
- Green onions – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Water – 600 ml
Directions
- Prepare ingredients according to the list.
- Cut the peeled onions into small cubes. Grate the peeled carrots on a medium grater and peel the garlic. Trim the edges of the eggplant. Cut the eggplant into medium-sized cubes.
- Preheat a deep skillet with 2 tablespoons over medium heat. tablespoons of vegetable oil. I use a 28 cm frying pan.
Put the onions in the heated oil and fry for 3-5 minutes, stirring occasionally, until it becomes soft and translucent. - Add the carrots to the onion and cook for another 5 minutes.
- Add the eggplant and cook for 5 minutes, stirring occasionally. Since eggplant tends to absorb oil, add 1 tablespoon if necessary. a spoonful of vegetable oil to prevent the vegetables from burning.
- Add bulgur, prepared pilaf spice mixture, a little salt and ground black pepper to the pan.
- Stir constantly, fry the burgundy with vegetables for 2 minutes.
Immerse whole garlic cloves in bulgur with vegetables. - Pour in water and bring to a boil. When the water boils, taste and add more spices to your liking if necessary.
- Place the lid on the pan tightly, or cover the top with a towel. Reduce heat to low and cook eggplant bulgur for 20 minutes until all water is absorbed. Turn off the heat.
- Finely chop the parsley and green onions. Sprinkle the bulgur with vegetables with parsley and let it brew under the lid for another 5-7 minutes.
- Garnish each serving of bulgur with eggplant with 1-2 pinches of parsley and green onions and serve.
Enjoy your meal!
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