Savory Turkish Bulgur Pilaf with Fried Eggplant
455kcal
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
- Heat vegetable oil in a pan and fry the diced eggplant cubes until golden brown. Drain them on paper towels and set aside.
- 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.
- Stir in the tomato and pepper pastes. Cook for 1-2 minutes until the "raw" smell of the paste is gone.
- Add the washed and drained bulgur to the pot. Stir well to ensure every grain is coated in the butter and paste mixture.
- Pour in the 4 cups of hot water. Add the salt, paprika, and chili flakes.
- Gently fold in the fried eggplant cubes.
- 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.
- 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.
Nutrition
Calories455kcalCarbohydrates59gProtein13gFat21gSaturated Fat4gPolyunsaturated Fat11gMonounsaturated Fat5gTrans Fat0.1gCholesterol6mgSodium345mgPotassium905mgFiber15gSugar12gVitamin A557IUVitamin C51mgCalcium56mgIron2mg
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.