Grilled eggplant with Bulgur Recipe
Summary
Ingredients
| Water | 3 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Bulgar wheat package | 1 | |
| 2 medium-size eggplants | ||
| Onion | 1 Large, chopped | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
Directions
1. Heat water with butter or margarine and 2 teaspoons of the salt to boiling in a large heavy saucepan; slowly stir in wheat. Cook, stirring several times, 5 minutes, or until liquid is almost absorbed; cover.
2. Continue cooking very slowly, stirring several times with a fork, 45 minutes, or until wheat is very light and fluffy.
3. While wheat cooks, slice eggplants 1 inch thick; pare and cut into 1-inch cubes.
4. In a large frying pan saute onion in vegetable oil until soft; stir in eggplant and remaining 1 teaspoon salt; cover. Cook slowly, stirring often, 30 minutes.
5. Add cooked wheat; toss lightly with two forks to mix well and to fluff up the wheat.
2. Continue cooking very slowly, stirring several times with a fork, 45 minutes, or until wheat is very light and fluffy.
3. While wheat cooks, slice eggplants 1 inch thick; pare and cut into 1-inch cubes.
4. In a large frying pan saute onion in vegetable oil until soft; stir in eggplant and remaining 1 teaspoon salt; cover. Cook slowly, stirring often, 30 minutes.
5. Add cooked wheat; toss lightly with two forks to mix well and to fluff up the wheat.
Chef
