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A close-up shot of fluffy Turkish bulgur pilaf with visible fried eggplant and green peppers.

Savory Turkish Bulgur Pilaf with Fried Eggplant

A traditional, one-pot Turkish comfort dish featuring coarse bulgur wheat, sautéed peppers, and golden fried eggplant cubes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: Turkish
Calories: 455
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 medium Eggplants, diced into small cubes
  • 2 cups Coarse bulgur wheat
  • 4 cups Hot water or chicken stock
  • 1 large Onion, finely chopped
  • 2 large Green peppers, diced
  • 1 tbsp Butter
  • 1 tbsp Tomato paste
  • 1 tbsp Turkish pepper paste
  • 1 tsp Paprika
  • 1 tsp Red chili flakes
  • 1 tsp Salt
  • ½ cup Vegetable oil (for frying eggplant)

Equipment

  • Large Shallow Pot: Often called a "pilav tenceresi" in Turkey, perfect for even cooking.
  • Frying Pan: To get those eggplant cubes perfectly golden and crispy.
  • Colander: To wash the bulgur and drain the salted eggplants.
  • Wooden Spoon: The traditional way to stir pilaf without breaking the grains.

Method
 

  1. Heat vegetable oil in a pan and fry the diced eggplant cubes until golden brown. Drain them on paper towels and set aside.
    Frying small eggplant cubes in a pan until golden and crispy for the pilaf.
  2. In a large, shallow pot (pilaf pot), melt the butter with a dash of oil. Add the chopped onions and green peppers. Sauté until soft and fragrant.
    Sautéing diced onions and green peppers in melted butter in a shallow pilaf pot.
  3. Stir in the tomato and pepper pastes. Cook for 1-2 minutes until the "raw" smell of the paste is gone.
    Mixing Turkish tomato and red pepper pastes with sautéed vegetables for the pilaf base.
  4. Add the washed and drained bulgur to the pot. Stir well to ensure every grain is coated in the butter and paste mixture.
    Adding coarse bulgur wheat to the pot and stirring with the seasoned paste and butter.
  5. Pour in the 4 cups of hot water. Add the salt, paprika, and chili flakes.
    Gently adding the pre-fried golden eggplant cubes to the seasoned bulgur mixture.
  6. Gently fold in the fried eggplant cubes.
    Cooking the eggplant bulgur pilaf on low heat with a closed lid until water is absorbed.
  7. Cover the pot with a tight-fitting lid. Cook on the lowest heat setting until the bulgur has absorbed all the water and tiny "chimneys" (holes) appear on the surface.
    Resting the cooked pilaf with a paper towel under the lid to absorb excess moisture.
  8. Turn off the heat. Place a clean paper towel under the lid and cover the pot tightly. Wrap the pot in a kitchen towel and let it rest for at least 15-20 minutes before fluffing and serving.
    A final serving of the eggplant bulgur pilaf on a plate, ready to enjoy.

Video

Notes

Coarse bulgur sold in the US may vary in size. If your bulgur is extra coarse, you may need up to 4½ cups liquid. Start with 4 cups and add a splash of hot water only if the pilaf seems too dry while simmering.