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