Yield
6 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Soak cheese in a bowl of water for 30 minutes. Drain.

Step 2

Place eggplant in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and pat dry with paper towels.

Step 3

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.

Step 4

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.

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