-
1
In a saucepan with a tight-fitting lid, cook the bulghur and salt in the oil on medium heat, stirring constantly, for a couple of minutes to lightly toast the bulghur.
-
2
Add the boiling water, reduce the heat to low, and cook covered for 10 to 12 minutes, until all the water is absorbed.
-
3
When the bulghur is done, turn off the heat and let it sit covered until ready to serve.
-
4
While the bulghur cooks, prepare the vegetables.
-
5
Cut the onion into thin slices (about 2 cups).
-
6
Mince or press the garlic.
-
7
Cut the unpeeled eggplant into sticks about 1/2 inch thick and 2 inches long (about 6 cups).
-
8
Rinse and slice the mushrooms (about 3 cups).
-
9
In a large covered pot on medium heat, cook the onion, garlic, paprika, oregano, and red pepper flakes in the oil, stirring often, until the onions soften, about 5 minutes.
-
10
Add the eggplant, sprinkle with the salt, and cook, stirring constantly, for a minute or two.
-
11
Add the mushrooms, increase the heat, and continue to cook, stirring frequently, for a couple of minutes.
-
12
Add the tomatoes, cover, and cook on low heat for about 10 minutes, until the vegetables are tender.
-
13
The dish should be saucy but not soupy, so if its very juicy, increase the heat to high and cook rapidly, stirring often, to reduce the liquid.
-
14
Serve on the bulghur, topped with yogurt.
-
15
This eggplant-mushroom stew is also good served on rice or egg noodles, or in a bowl with plenty of crusty bread.
-
16
Cherry Shortbread Crumble (page 265) would be the perfect Hungarian-style dessert.
