Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, August 03, 2012

Bulgur Pilaf with Eggplant

(Baldircan Asi)

<br />
Bulgur Pilaf with Eggplant
3/4 cup Turkish bulgur, large grain, washed and drained
1 medium onion, sliced
1-2 garlic cloves, chopped
1 medium size tomato, peeled, cut in bite size
1 cubanalle pepper, chopped
4 tbsp olive oil
1 cup warm water

1 small or medium eggplant, peeled in lengthwise strips, cut into large chunks, soaked in water with salt for about 15 minutes
1/2 cup sunflower oil

First, pour the sunflower oil in a large skillet. Fry the eggplants until the colour turns light brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil.

Meanwhile saute the onion with olive oil for about 2-3 minutes. Add the garlic. When the smell of garlic comes out add the tomatoes and continue to saute for about 2-3 more minutes at medium heat. Then add the remaining ingredients except eggplants in it, stir. Cover and turn the heat down to low heat. Cook until all the water evaporates. Now add the eggplants, stir with fork and put the lid back on. Let the Pilaf with stand for 5 minutes.

Serve the Bulgur Pilaf with Eggplant with plain yogurt or Ayran by the side.

2 servings.

Meal Ideas:
-Tomato Soup with Cream, Strawberry Compote, Beef with Mushrooms, Turkish-style Potato Salad, Fava Beans in Olive Oil, Puff Borek and Kunefe.



At 1:52 PM, Anonymous Anonymous said...

Havent tried bulgur with an eggplant yet, thank you for an idea Binnur.

At 4:39 AM, Anonymous Anonymous said...

Hi Binnur - thank you for this delicious recipe.
I have a question re bulgur. I made the recipe with coarse white Turkish bulgur.It turned out nicely (thanks! All your recipes do!)
I also have dark bulgur (Tez Bulgur, though that might be a brand name).
Can you tell me the difference between dark bulgur and light bulgur? Is dark bulgur made from a different kind of wheat - an if so, is it emmer wheat or spelt wheat from Anatolia? I'm interested because it might be healthier than the white bulgur.
Many thanks

At 10:26 AM, Blogger Binnur said...

Hi Zafar,
Thank you:) As you know bulgur is the traditional Anatolian food made
from wheat. The wheat is divided into "yellow wheat" and "brown wheat" . The colour of bulgur comes from the wheat. Bulgur comprises only water and the colour is completely natural:) Yellow wheat consists of hard durum wheat. Therefore, the color is yellow. But the brown wheat occurs from dark bezostiye wheat. Therefore, the color difference comes from the raw
material. And the other difference is the flavors:)


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