(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Eggplant Zucchini Bulgur Pilaf
This recipe is a rainbow of tastes and hues that makes summer last a little longer or brightens up a winter palate. Serve it as a side or in a bowl, topped with some protein of your choice, (chunks of rotisserie chicken or grilled tofu) for a quick and trendy all-in-one meal. Bulgur is easily ‘cooked’; prepare it by steaming it (cover an inch of two with boiling water and let it sit an hour. Fluff it with a fork; it’s ready to go).
1 cup steamed bulgur
3 tbsp. light olive oil
4 cups eggplant, in small cubes
1 cup zucchini, in small cubes
2 tbsp. onion, finely minced
½ cup scallions, finely minced
1 medium red pepper, cored and finely diced
1 medium carrot, finely shredded
2 medium cloves garlic, finely minced
2 tbsp. tomato paste
1 tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
½ cup salt reduced chicken or vegetarian stock
1 cup parsley, finely minced
1. Prepare bulgur and set aside.
2. In a 12 inch non-stick skillet, add the olive oil and heat to medium. Add the eggplant cubes and toss to cook until softened, 4-5 minutes.
3. Make a space in the middle of the eggplant and add the zucchini, onion, scallions, red pepper, carrot and garlic. Stir briefly and then add the tomato paste, oregano, salt, pepper, chicken or vegetarian stock, and parsley.
4. Stir to soften all vegetables, 4-5 minutes. Adjust seasonings. Remove from heat and stir in the parsley.
Tomato paste now comes in handy tubes that keep in the fridge. Squeeze only what you need for your recipe and store the rest.
Bulgur takes well to any sort of seasonings and vegetables. Feel free to improvise, adding other vegetables, and olives, etc. You can find bulgur in the healthfood store, rice aisle or Middle Eastern food stores.
Cookbooks used to suggest you salt eggplant to remove the bitterness. These days, eggplants are bred to be extra tender and not bitter so that extra step of salting is really optional.
© This is a Marcy Goldman/BetterBaking.com original recipe
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