Bulgur With Roasted Eggplant And Peppers Recipe

Name: Bulgur With Roasted Eggplant And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups (1-inch) cubed peeled eggplant (about 1 pound); 3/4 teaspoon salt, divided; 1 1/2 cups chopped red bell pepper; 1 1/2 cups chopped yellow bell pepper; 2 cups chopped onion; 2 tablespoons and 1/4 teaspoon olive oil, divided; Cooking spray; 1/4 teaspoon freshly ground black pepper; 1 whole garlic head; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground ginger; 1 (15.75-ounce) can fat-free, less-sodium chicken broth; 1 cup coarsely ground uncooked bulgur wheat; 2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice

Servings: persons

5 cups (1-inch) cubed peeled eggplant (about 1 pound)
3/4 teaspoon salt, divided
1 1/2 cups chopped red bell pepper
1 1/2 cups chopped yellow bell pepper
2 cups chopped onion
2 tablespoons and 1/4 teaspoon olive oil, divided
Cooking spray
1/4 teaspoon freshly ground black pepper
1 whole garlic head
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 (15.75-ounce) can fat-free, less-sodium chicken broth
1 cup coarsely ground uncooked bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

1
Preheat oven to 450u00b0.
2
Place eggplant in a colander. Sprinkle with 1/2 teaspoon salt; toss. Let stand 20 minutes. Drain and pat dry with paper towels. Combine eggplant, bell peppers, onion, and 1 tablespoon oil in a large bowl; toss well. Spread eggplant mixture evenly in a jelly-roll pan coated with cooking spray; sprinkle with 1/4 teaspoon salt and black pepper.
3
Remove white, papery skin from garlic head (do not peel or separate the cloves). Cut off top 1/4 inch of garlic head using a serrated knife; discard top. Rub 1/4 teaspoon oil over bottom portion of garlic head. Add garlic head, cut side up, to eggplant mixture. Bake at 450u00b0 for 40 minutes or until vegetables are browned, stirring occasionally.
4
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add cumin, turmeric, ginger, and chicken broth. Bring to a boil. Stir in bulgur; cover, reduce heat, and simmer over medium-low heat 20 minutes or until liquid is absorbed.
5
Remove garlic from eggplant mixture. Separate cloves; squeeze to extract garlic pulp. Discard skins. Stir garlic pulp, eggplant mixture, parsley, and lemon juice into bulgur mixture.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cups (1-inch) cubed peeled eggplant (about 1 pound), 3/4 teaspoon salt, divided, 1 1/2 cups chopped red bell pepper, 1 1/2 cups chopped yellow bell pepper, and more.

Yes, Bulgur With Roasted Eggplant And Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgur With Roasted Eggplant And Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions