Tomato Bulgur with Eggplants

Tomato Bulgur with Roasted Eggplant and Lemon Dip. So easy and so good!

Ingredients

Ingredients
Servings:
Eggplants
ml
Olive Oil
Onion
thinly sliced
Garlic Clove
tsp
All Spices
g
Cherry Tomatoes
tbsp
Tomato Paste
ml
Water
g
Bulgur
g
Greek Yoghurt
tsp
Lemon Zest
Mint Leaves
Salt & Pepper to taste
Calories
per serving
525
Carbs
60
Protein
16
Fat
23

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 210 ºC and prepare a baking sheet with parchment paper.
  2. In a large bowl, add the eggplant pieces with 4 tablespoon olive oil, salt and pepper. Mix well and spread them evenly on the baking sheet.
  3. Roast them for 35-40 minutes, stirring halfway until the eggplants are caramelized and soft. Remove them from the oven and set aside.
  4. Place a large pan over medium high heat add 3 tablespoon olive oil. Once hot, add the onions and fry them until fragrant.
  5. Add the garlic and all spices, stirring continuously, until the garlic is aromatic and starting to brown. Be careful not to burn it.
  6. Add the cherry tomatoes and mash them with a potato masher to break them up. Stir in the tomato paste, water and 1 teaspoon salt.
  7. Bring to boil and decrease the heat to medium low, cover with a lid and let it simmer for 12 minutes.
  8. Add the bulgur and stir it, so everything should be coated. Remove from the heat and set aside for 20 minutes. The bulgur should absorb all the liquid.
  9. In the meantime, mix together the yoghurt with the lemon zest, fresh mint leaves and season with salt and pepper.
  10. Once the bulgur has absorbed, serve it with the yoghurt and eggplant on top. Scatter with fresh pepper and mint leaves.

Preparing In The Kitchen
  1. Preheat the oven to 210 ºC and prepare a baking sheet with parchment paper.
  2. In a large bowl, add the eggplant pieces with 4 tablespoon olive oil, salt and pepper. Mix well and spread them evenly on the baking sheet.
  3. Roast them for 35-40 minutes, stirring halfway until the eggplants are caramelized and soft. Remove them from the oven and set aside.
  4. Place a large pan over medium high heat add 3 tablespoon olive oil. Once hot, add the onions and fry them until fragrant.
  5. Add the garlic and all spices, stirring continuously, until the garlic is aromatic and starting to brown. Be careful not to burn it.
  6. Add the cherry tomatoes and mash them with a potato masher to break them up. Stir in the tomato paste, water and 1 teaspoon salt.
  7. Bring to boil and decrease the heat to medium low, cover with a lid and let it simmer for 12 minutes.
  8. Add the bulgur and stir it, so everything should be coated. Remove from the heat and set aside for 20 minutes. The bulgur should absorb all the liquid.
  9. In the meantime, mix together the yoghurt with the lemon zest, fresh mint leaves and season with salt and pepper.
  10. Once the bulgur has absorbed, serve it with the yoghurt and eggplant on top. Scatter with fresh pepper and mint leaves.

You May also love

Vegan Lentil Chilli

Curried Chickpeas In Coconut Milk

Brown Rice Risotto with Crispy Lentils

WE believe in

Real food
Real people
Real Life

JOIN THE BITERY NEWSLETTER

1 Step 1
keyboard_arrow_leftPrevious
Nextkeyboard_arrow_right
FormCraft - WordPress form builder

Find out first, what’s going on in the kitchen. Get special treats and bites.

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.