Bursting with Mediterranean flavors and wholesome ingredients, this bulgur wheat and eggplant dish offers a delightful combination of textures and tastes. Whether you’re seeking a hearty and nutritious vegetarian meal or simply looking to add more plant-based goodness to your diet, this dish is sure to satisfy your cravings and leave you feeling satisfied.
Ingredients:
- 1 cup of bulgur wheat
- 2 cups of vegetable broth
- 1 large eggplant, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tin of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (optional, for serving)
Instructions:
- In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur wheat, cover, and reduce heat to low. Simmer for 12-15 minutes, or until the bulgur is tender and has absorbed all the liquid. Remove from heat and set aside.
- While the bulgur is cooking, heat some olive oil in a large skillet over medium heat. Add the diced eggplant and cook until golden brown and tender, about 8-10 minutes. Remove the cooked eggplant from the skillet and set aside. In the same skillet, add a little more olive oil if needed. Add the chopped onion and diced red bell pepper, and sauté until softened, about 5 minutes.
- Add the minced garlic to the skillet and cook for another minute, until fragrant. Stir in the diced tomatoes, tomato paste, ground cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Return the cooked eggplant to the skillet and mix well with the tomato sauce. Serve the bulgur wheat in bowls, topped with the eggplant and tomato mixture. Garnish with chopped fresh parsley and crumbled feta cheese, if desired. Enjoy this wonderful dish as a flavorful and satisfying vegetarian meal that’s perfect for any day of the week!
