Eggplant With Bulgur Recipe

Name: Eggplant With Bulgur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and cut into 1-inch cubes; 1 cup onion, chopped; 2 garlic cloves, minced; 2 tablespoons olive oil; 1 cup Bulgar wheat, uncooked; 2 ½ cups vegetable juice (or tomato juice); ½ cup almonds, sliced; 1 ½ teaspoons dried oregano; ¼ cup parsley, chopped; ½ teaspoon salt; ¼ teaspoon pepper

Servings: persons

1 large eggplant, peeled and cut into 1-inch cubes
1 cup onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup Bulgar wheat, uncooked
2 ½ cups vegetable juice (or tomato juice)
½ cup almonds, sliced
1 ½ teaspoons dried oregano
¼ cup parsley, chopped
½ teaspoon salt
¼ teaspoon pepper

1
Cook eggplant in boiling water to cover 3 minutes.
2
Drain and set aside.
3
Cook onion and garlic in olive oil in a large skillet until onion is tender; stirring occasionally.
4
Add eggplant, bulgur , and remaining ingredients to skillet.
5
Bring to a boil; reduce heat and simmer uncovered for 3 minutes.
6
Spoon eggplant mixture into a lightly greased 11x7x1 1/2 inch baking dish.
7
Bake at 350 degrees F for 30 minutes.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 large eggplant, peeled and cut into 1-inch cubes, 1 cup onion, chopped, 2 garlic cloves, minced, 2 tablespoons olive oil, and more.

Yes, Eggplant With Bulgur 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.

Eggplant With Bulgur

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