Description
A vibrant dish featuring nutty bulgur, creamy eggplant, juicy tomatoes, and tangy yogurt, perfect for any occasion.
Ingredients
Scale
- 1 cup bulgur
- 1 large eggplant, diced
- 2–3 medium tomatoes, chopped
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup natural yogurt
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley, for garnish
- Lemon juice, to taste
Instructions
- Soak the bulgur in a large bowl with hot water for about 15 minutes.
- Prepare the vegetables: dice the eggplant, chop the onion and garlic, and cut the tomatoes.
- Heat the olive oil in a large frying pan over medium heat, then add the eggplant and sauté for about 5-7 minutes.
- Add the onion and garlic, cooking for another 3-4 minutes until the onion is translucent.
- Introduce the chopped tomatoes and let them simmer for about 5 minutes.
- Mix the soaked bulgur into the frying pan and season with salt and pepper.
- Combine the yogurt with a splash of lemon juice, salt, and pepper in a separate bowl.
- Serve the bulgur warm, garnished with parsley, and with the yogurt on the side or on top.
Notes
Feel free to substitute quinoa for a gluten-free option or use Greek yogurt for extra creaminess. Customize with additional vegetables or proteins as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 10mg