- 1 1/2 cups (6 ounces) diced halumi cheese
- 6 cups (1-inch) cubed eggplant (about 1 pound)
- 3/4 teaspoon salt, divided
- 4 teaspoons olive oil, divided
- 4 cups vertically sliced onion
- 2 cups uncooked coarse-ground bulgur
- 3 1/4 cups boiling water
- 1/4 teaspoon black pepper
- calories 325
- caloriesfromfat 30 %
- fat 11 g
- satfat 4.8 g
- monofat 2.3 g
- polyfat 0.6 g
- protein 13.5 g
- carbohydrate 47.1 g
- fiber 12 g
- cholesterol 21 mg
- iron 1.6 mg
- sodium 622 mg
- calcium 306 mg
How to Make It
Soak cheese in a bowl of water for 30 minutes. Drain.
Place eggplant in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and pat dry with paper towels.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown, stirring frequently. Add 1/4 teaspoon salt, bulgur, boiling water, and pepper; bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes or until liquid is absorbed.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 10 minutes or until browned. Combine cheese, bulgur mixture, eggplant, and 2 teaspoons oil in a Dutch oven. Toss well to coat; place over medium heat 5 minutes or until cheese is soft. Serve hot.