BULGUR PILAF WITH EGGPLANTS (Turkish, Vegan, Vegetarian)


 




Ingredients  ( 4 servings )


2 medium eggplants     Vegetable oil for frying     1 cup large-grain bulgur     1 medium onion


2 large ripe tomatoes     3 long Italian green peppers     3 tblsp vegetable oil


½ tbls red pepper flakes (or to taste)     Salt     1 ½ cups boiling water


Serving suggestion: Serve with yogurt or vegan yogurt.

 




Instructions


1.  Peel the eggplants leaving stripes of skin on. Quarter each eggplant lengthwise and chop into 1 inch (2.5 cm) pieces. Soak them in a bowl of salt water for half an hour. Wash, drain and dry with a paper towel.


2.  Heat the vegetable oil and fry the eggplants, turning them for even frying. The oil should be hot but not smoking. Do not poke the eggplants with a fork. The eggplants should be brown when done.  Put them on a paper towel.


3.  Chop the onion, tomatoes and green peppers finely. You can run the tomatoes in a food processor. Do not drain the liquid.


4.  Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot.


5.  Sauté the red pepper flakes for about a minute.


6.  Add the chopped onions and sauté for about 5 minutes (for scallions 2 minutes).


7.  Add the green peppers and sauté for another minute.


8.  Add the tomatoes and cook on medium-low heat until the liquid evaporates totally.


9.  Meanwhile boil the water.


10.  Add 1 ½ cups of boiling water and salt to the pot. Cover and bring to a boil on medium heat. If there is too much liquid left from the tomatoes, decrease the water amount accordingly.


11.  Add the bulgur. Put the fried eggplants on top and cover immediately. Adjust the heat to low as soon as the liquid comes to a boil.


12.  Cook on very low heat for about 15-20 minutes until the liquid evaporates totally. Do not lift the cover or mix the bulgur during cooking.


13.  Turn the heat off, lift the lid and place a layer of paper towel on the pot. Close the lid immediately.


14.  Leave the pot on the stove for about 20 minutes to half and hour.


15.  Mix with a spoon and fluff with a fork, if necessary. Put the pilaf on a serving plate.


16.  Serve hot with yogurt or vegan yogurt.

 

 

 

 

 

 

 

 

 

 

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