Delicious bulgur pilaf with eggplants: “Will there be any extra?” If you have never tried this version of pilaf, run to the kitchen! Turkish bulgur pilaf is a gorgeous, aromatic, stand-alone dish. A tasty, satisfying and healthy, temptingly appetizing lunch or dinner for children and adults made from bulgur with eggplant and tomato will bring a lot of pleasant impressions.
If you decide to cook pilaf without meat with vegetables, you will not regret it. Great dish! Not a recipe, but pure health. Tasty? Not that word! Healthy? Undoubtedly.

Ingredients:

• bulgur - 500 grams;
• onion - 1 piece;
• eggplant (medium size) - 1 piece;
• tomato - 1 piece;
• sweet pepper (small) - 3 pieces;
• vegetable oil;
• ground black pepper;
• salt to taste;
• tomato paste (puree) - 1 tablespoon.

Delicious bulgur pilaf with eggplants. Step by step recipe

1. Peel the onion and cut into small cubes.
2. Peel the sweet pepper from the seeds in the middle and chop into thin small slices. I used three small green long peppercorns, but any pepper will do, as long as it’s sweet.
3. One eggplant is not large, but medium-sized, wash it thoroughly, cut off the stem, cut it in half, then cut each half in half lengthwise again and now cut the eggplant into small cubes. If your eggplants are a little bitter, then salt them with salt and fill them with water so that they stand and release the bitterness. DO NOT miss this moment: because the taste of the pilaf will depend on it. And if they don’t taste bitter, you don’t need to do this.
4. Cut one well-ripe, juicy red tomato into small cubes.
5. To prepare pilaf with bulgur and vegetables, we will use a deep frying pan or maybe a saucepan (but it is advisable that the dishes have a Teflon coating). I used a deep frying pan.
6. Pour a little vegetable oil into the frying pan and place it on the stove. We pour a little oil, but also a lot, so that the bulgur pilaf is not dry.
7. Place onion and pepper in well-heated oil, mix and fry until soft.
8. Then put the eggplants in the pan, mix well and continue to fry everything until the eggplants are golden.
9. When the eggplants are browned, add tomato paste (puree) to the vegetables and mix everything very well.
10. Now put the tomato into the frying pan, mix everything well again and simmer until the tomatoes become soft (I cover the frying pan with a lid and simmer over low heat).
11. When the eggplants and tomatoes have become soft, add the bulgur and mix everything well.
12. Then fill with water. You need enough water to completely cover the bulgur (and about a centimeter on top).
13. Bring the contents of the frying pan to a boil with the lid open and, as soon as it boils, put it on low heat, cover the frying pan with a lid and bring it to a boil again.
14. Add salt and ground black pepper to taste. Simmer the bulgur without opening the lid until all the water is absorbed (it takes me 10-15 minutes).

Very tasty, tender, appetizing bulgur with eggplant without meat, easy to prepare. Your family will appreciate this pilaf. I even cook this dish for my family very often - and they are simply delighted with pilaf with eggplant. On “I Love to Cook” you will find many more delicious recipes - this will help to pleasantly surprise your household.

Today I will offer you my version of pilaf - with bulgur and eggplant. I really loved it for its ease of preparation and delicious combination of ingredients. Be sure to use a mixture of pilaf spices for this dish, then you will get a very tasty dish!

Bulgur pilaf with eggplant is good both during Lent and for every day for those who prefer to eat healthy and healthy.

Let's prepare all the ingredients for preparing the dish.

Cut the onion into half rings, chop the garlic with a knife, and cut the green onions into small strips.

A wok or any frying pan with high sides and a non-stick coating works well for preparing this dish.

Heat olive oil in a frying pan and add garlic, green onions and pilaf seasoning, fry everything over high heat for 2-3 minutes, stirring so that the vegetables do not burn.

Then add the onions and cook for another 3-4 minutes.

Cut the eggplants into small circles. My neighbor treated me to these unusual eggplants, so I decided to use them.

Add eggplant to the pan. Fry them with the rest of the vegetables for another 10 minutes, stirring.

Then add bulgur to the pan.

Add enough water to the pan so that it is two fingers higher than the rest of the ingredients. Add salt and ground black pepper to taste.

Reduce the heat to low, cover the pan with a lid and cook the pilaf for 35-40 minutes, until the bulgur is cooked and the liquid has evaporated.

Fragrant bulgur pilaf with eggplant is ready! Place it in a large deep dish and serve hot.

Bon appetit!

For those who can’t figure out what to cook for dinner again, I offer this simple and very tasty dish - bulgur with eggplant. Some people call it pilaf, with which I categorically disagree. Let’s leave the name “pilaf” for rice with meat and some of its variations. I know that you can cook without meat, and sweet with fruit. But if you are tired of rice, pay attention to bulgur and cook it with eggplant. In addition to eggplants, you will need tomatoes, sweet and ground peppers, and onions.

The dish is prepared in a saucepan. To fry vegetables you will need a non-stick frying pan. The proportions of the products are given for 4 servings - based on a regular family dinner. If you are cooking for 2-3 people, do not rush to reduce the number of ingredients. Bulgur with vegetables is so tasty that someone will definitely ask for more.

Ingredients

• 4 cups bulgur;
• 2 medium onions;
• 4 medium tomatoes;
• 1 sweet pepper;
• salt, ground black or red pepper to taste;
• 6 glasses of water;
• 4 medium eggplants;
• 2 tablespoons vegetable oil for frying.

Preparation

Wash the eggplants, cut into slices no more than 1 cm thick and sprinkle with coarse salt. Set aside. Peel the onion, chop and fry in oil until transparent. Wash the pepper, cut into thin strips and add to the onion, mix well. Add peeled and finely chopped tomatoes to the vegetables and simmer for about five minutes. Wash the bulgur, place in a saucepan, add vegetables. Season with salt and pepper to taste, stir, add enough water and simmer over low heat for 25-30 minutes. Wash the eggplants, cut into cubes and fry in oil until cooked. Add the eggplants to the rest of the ingredients, stir and simmer for another five minutes.

Simmer the finished bulgur with eggplants in a saucepan under the lid for about ten minutes and serve.

INGREDIENTS

• 250 g bulgur
• 200 g oyster mushrooms
• 1 large eggplant
• 1 medium zucchini
• 1 large tomato
• 3 green onions
• 1 clove of garlic
• 3 tbsp. l. extra virgin olive oil
• 1 tsp. curry powder
• a pinch of ground cinnamon
• a large pinch each of dried thyme and oregano
• freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Remove the tough stems from the mushrooms. Cut the eggplant, zucchini, tomato and mushroom caps into large slices. Chop the garlic and cut the green onions into thin rings.

Heat olive oil in a wok or heavy-bottomed frying pan, add curry and cinnamon and heat for 1-2 minutes. Add the prepared vegetables and quickly fry, stirring constantly. Season with dried herbs.

Place the vegetables in a saucepan or saucepan of a suitable size, add the bulgur, pour in 500 ml of boiling water, salt, pepper, stir and cook for 15–20 minutes, first over medium and then over low heat.

If desired, you can sprinkle the eggplant pieces with salt and leave for 20-30 minutes. - this will remove excess bitterness. Previously, this was the only way to cook eggplants, but modern varieties, as a rule, do not taste bitter. Bulgur with baked vegetables is very tasty. Cut them as in the recipe, place them in a baking dish or on a baking sheet, drizzle with olive oil and sprinkle with spices and herbs. Place in an oven preheated to 180°C and bake until golden brown, about 20 minutes. Then mix with bulgur and proceed as directed in step #3 of the recipe.

Amazing pilaf made from bulgur grains (wheat processed in a special way) with fried eggplants! My bulgur is very coarsely ground and when prepared it resembles pearl barley, but it is wheat, not barley.

Ingredients:

• 2 tbsp. coarse bulgur
• 1 medium onion
• 2 medium tomatoes
• 1 green pepper
• salt, ground black and red hot pepper
• 3 tbsp. water
• 2 medium narrow eggplants
• 1 tbsp. vegetable oil for frying

Peel the skin of the eggplants into strips and place them whole in plenty of salted water to remove the bitterness (cover with a plate so that they do not float out). Wash the bulgur and soak it separately in cold water.

Chop the onion into squares, the peeled tomato into cubes, and the seeded pepper into squares. I don’t have pepper because my daughter doesn’t eat food with peppers, but you can definitely add it.

Over high heat, fry the onion in a small amount of oil (I used sunflower oil) until golden brown. Add the pepper and stir for just a minute until the smell appears. Add the tomatoes, stir several times and leave to release the juice. Quickly drain the water from the bulgur, add, salt, pepper and stir a couple of times.Pour in water and bring to a boil.

Simmer on low heat under the lid for 25-35 minutes.

Now let's get to the eggplants. By the way, there is an option to fry the eggplants at the very beginning and add them along with the tomatoes, but I don’t like it that way. In my opinion, this way the eggplants are overcooked and lose their flavor. Therefore, I add them 5 minutes before the bulgur is ready and then infuse the pilaf. As a result, I get pilaf soaked in the taste of eggplants and smelling deliciously of them.

Heat oil in a small frying pan. Wash the eggplants, squeeze them lightly and dry thoroughly. Use small cubes and remember that eggplants slightly decrease in volume when frying.Fry in hot oil over high heat, stirring, and place on paper towels.