Red Bulgur with Eggplant


1. 1/4 cup olive oil

2. 1 onion, chopped

3. 1 garlic clove, crushed

4. 1 medium size eggplant, cut into bite-size cubes

5. 2 medium size tomatoes, chopped

6. 1 medium size green pepper, chopped

7. 1 cup coarse bulgur, rinsed

8. 1.5 tablespoon tomato paste

9. 1 teaspoon cumin

10. 1/4 teaspoom cinnamon powder

11. Pinch of black pepper

12. Pinch of salt

13. Parsley for garnish (optional)

14. Sliced almonds (optional)




In a pot over medium heat, sauté onion and garlic with olive oil for 3 to 5 minutes until softened. Add eggplants cubes and stir for another 5 minutes. Add tomatoes, green pepper, bulgur, tomato paste, cumin, cinnamon, black pepper and salt. Make sure to mix all ingredients together, then barely cover them with hot water. Cover the pot and bring to a simmer over a low heat for about 20 to 25 minutes or until completely cooked.

Pour in a serving plate, add sliced almonds on the top for a crunch and parsley for garnish. Serve hot with fresh yogurt and green olives on the side.


Lara Khouli