Burghul bi Banadoura

1. 1

   Fry the onion in 2 tablespoons of the oil till golden.

2. 2

   Add the bulgur and stir well.

3. 3

   Add the tomatoes, tomato paste, sugar, salt, pepper, allspice, and water.

4. 4

   Stir and cook, covered, over very low heat for 15 minutes, adding a little water if too dry, or letting it evaporate uncovered if too wet.

5. 5

   Leave to rest, covered, for 10 minutes, or until the grain is plump and tender, then stir in the remaining oil.

6. 6

   Fry 2 medium eggplants, cut into 1-inch cubes, in shallow oil until lightly browned all over and soft inside.

7. 7

   Drain on paper towels and fold gently into the bulgur.

* Per serving · 4 servings · Values may vary.

No additional tips available.