Burghul bi Jibn wal Batinjan

1. 1

   Sprinkle the eggplant generously with salt and leave in a colander for 1/2 hour to degorge its juices.

2. 2

   Then rinse, and dry with paper towels.

3. 3

   Fry the onions in 2 tablespoons oil till golden.

4. 4

   Add the bulgur and stir.

5. 5

   Pour in the boiling water or stock, season with salt and pepper, and stir well, then cook on very low heat, with the lid on, for about 15 minutes, or until the water has been absorbed and the cracked wheat is tender.

6. 6

   Fry the cubed eggplant briefly in hot oil, turning the cubes so that they are lightly colored all over.

7. 7

   Lift out, and drain on paper towels.

8. 8

   Stir 4 tablespoons oil into the bulgur.

9. 9

   Add the cheese and the eggplant and gently fold them in.

10. 10

    Heat through with the lid on until the cheese is soft.

11. 11

    Serve very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.