Cook time= 25-30 minutes
This pilaf made coarse bulgur. Bulgur pilaf is traditional Anatolian dish and very delicious, easy and healthy food .It is a perfect side dish.
Bulgur wheat is a good source of protein, iron, fiber and it has rich vitamin B-6 vitamin C, Calcium.
1 and 1/2 cup bulgur
2 medium size tomato, washed, chopped
1 fresh green pepper,washed, chopped
1 little onion,diced
2 medium size eggplant, cut off the stalks and skin the eggplants in alternate lengthwise strips partially,cut into small cubes.
1 fresh red pepper, washed, chopped
1 tbsp, Turkish tomato paste or Italian tomato puree
2 tbsp olive oil
1 tbsp butter
3 cup water
1 tsp sea salt and 1/2 tsp red pepper flakes
1- Melt the butter together with the olive oil in medium saucepan over the medium heat. Place the onion and fresh red pepper in the saucepan , cook until golden yellow. Add the tomato paste and chopped tomato. Add the bulgur , pour the water.
2- Finally add the salt and red pepper flakes to taste. Bring the mixture to a boil then cover and reduce the heat to low. Let the bulgur simmer gently until all the liquid has been absorbed, about 10 minutes .
3- Meanwhile ,Place eggplant, fresh red pepper in another saucepan over hight heat and fry in hot oil until golden brown.Add the garlic and fry 1-2 minutes.
4- Add fried eggplant mixture into half cooked bulgur pilaf and combine. Then cover the lid and cook until most liquid is dissolved and bulgur is tender about 5 minutes.
5- Remove from the heat and fluff with a fork. Cover the lid again and let the pilaf sit at room temperature for about 5-10 minutes. Serve it with meat or yogurt .
Fry onion, gren pepper and tomato, add tomato paste, bulgur, pour the water.
Fry eggplant, fresh red pepper and green pepper in another pan , add into half cooked bulgur pilaf , cook them together.