Bulgur with eggplant, tomato and yogurt sauce

Published on April 5, 2021 | By
bulgur with eggplant

We can thank Ottolenghi and one of his newest cookbooks “Simple,” for this anything but simple and full flavored bulgur with eggplant, tomato and yogurt sauce recipe.

This scrumptious bulgur wheat is seasoned with onions and garlic and bold spices such as allspice. The lemon and mint yogurt topping further enhances the flavors and adds a creamy texture that blends well with the silky eggplant.

The eggplant is cut into cubes and baked slowly in the oven until slightly browned and caramelized. It becomes soft and silky but do not overcook or allow it to turn into mush.  Ottolenghi recommends using fresh cherry tomatoes for this recipe, but I took a short cut and used a 14 ounce can of Italian tomatoes. The tomatoes and some tomato sauce are slowly cooked and mashed with the onions and garlic until they disintegrate. The bulgur wheat is then folded into this spice and vegetable mixture and allowed to steam until tender.

You are probably familiar with bulgur wheat and you may have eaten it in the popular middle eastern dish, tabbouleh.  Bulgur is a grain that is a combination of several species of cracked wheat. Bulgur is packed with vitamins, minerals and fiber. Fiber-rich foods like bulgur may reduce chronic disease risk, promote weight loss, and improve digestion and gut health. It’s easy to cook and can be added to many recipes, including salads, stews and breads. And you may enjoy trying my Sur le Plat recipe for tabbouleh.

When the bulgur is tender, divide it into equal portions on 4 plates, top with the baked eggplant and a dollop of the lemon flavored yogurt. The yogurt is flavored with preserved lemons and fresh mint but you can also use a little lemon zest if you do not have a jar of Sur le Plat preserved lemons on hand. Simply delectable!!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 small to medium eggplants, cut into 1" cubes
  • 1/2 cup olive oil
  • salt and pepper
  • 1 medium onion, sliced thin into 1/2 rounds
  • 3 garlic cloves, minced
  • 1/2 tsp allspice
  • 1- 14 oz can of Italian tomatoes
  • 1 TBSP tomato paste
  • 1 2/3 cups of water
  • 1 1/2 cups bulgur wheat
  • 2/3 cup Greek style yogurt
  • 1 small preserved lemon, rinsed and pulp removed, skin chopped finely
  • 1/2 cup mint, chopped

Instructions

  1. Preheat the oven to 425
  2. Place the cubes of eggplant in a bowl with 4 TBSP olive oil, 1/2 tsp salt and freshly ground black pepper. Mix well and spread out in a single layer on a parchment lined sheet pan. Roast for 35-40 minutes, stirring halfway through the baking process. Cook the eggplant until it is browned and soft. Remove and set aside.
  3. Add the remaining 4 TBSP of oil in a large sauté pan over medium heat. Add the onions and cook until caramelized and soft. Add the garlic and allspice and cook for another minute stirring constantly until garlic is lightly browned.
  4. Seed the tomatoes and discard juices. Roughly chop the tomatoes and add them to the garlic and onion mixture. Mash the tomatoes and cook for about 5 minutes until they disintegrate.
  5. Stir in tomato paste, water and another teaspoon of salt. Bring to a boil then reduce heat, cover and simmer for about 15 minutes.
  6. Add the bulgur and stir so it is completely coated with tomato and liquids. Remove from heat, cover, and set aside for 20 minutes so the bulgur can absorb all of the liquid.
  7. In a medium bowl, mix together the yogurt with the chopped preserved lemon or lemon zest. If you use lemon zest, grate one lemon finely with a microplane zester. Add the chopped mint and a little more salt to taste.
  8. Divide the bulgur among 4 plates. Serve with the lemon yogurt sauce and eggplant on top.
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