18 May 2011

Bulgur Pilaf with Tomatoes and Aubergines (Egg Plants)

Bulgur pilaf with tomatoes and aubergines (egg plants) is such a great recipe by Claudia Roden and one which we make regulary at our house.  Bulgur is such a healthy and filling grain.  This recipe serves 6-8 people and we tend to halve it.

1 large onion, chopped
sunflower or olive oil
500g (1lb 2oz) bulgur
500g (1lb) tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons sugar
salt and pepper
1 teaspoon ground allspice
350ml (12fl oz) water
2 medium aubergines, cut into 2½cm (1in) cubes

This can be eaten hot or cold.

Fry the onion in 4 tablespoons of oil until golden.  Add the bulgur and stir well.  Add the tomatoes, tomato paste, sugar, salt, pepper and allspice and the water.   Stir and cook, covered over a very low heat for 15 minutes, adding a little more water if too dry, or letting it evaporate uncovered if too wet.  Leave to rest, covered for 10 minutes or until the grain is plump and tender.

Fry the aubergines in shallow oil until lightly browned and soft inside.  Drain on kitchen paper.  Mix gently into the bulgur.

(Please note that aubergines/egg plants are not yet in season here in Tunis, so you will see from the photograph that the bulgur dish that I have made does not have any aubergines in it).

 Figure 1:  The finished dish of Bulgur Pilaf with Tomatoes.

Figure 2:  What the mixture looks like once all the ingredients have been added before it has cooked.

"Bulgur (also bulghur or burghul) is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in Middle Eastern cuisine, Turkey, Greece, Armenia and Bulgaria."
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