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!!