Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant)
6 servings (serving size: 1 1/2 cups)
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
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.
Different and quite good. The oil stirred in right at the end makes this a good bit oilier than most dishes I cook, so it feels indulgent. Great nutty bulgur and perfectly tender eggplant. I would just caramelize the onions for longer, with a bit of sugar added in.
Not much flavor to this recipe. Once I finished making it, I tasted it and it was almost flavor-less. I added a small can of tomato sauce and that helped salvage dinner, but otherwise I would not make it again.
One must absolutely use haloumi cheese in this recipe. Using mozzarella will, of course, yield bland results because it is a bland cheese. I used large grain bulgur and served it as a side to kofte (spicy meatballs). Accompaniment to lamb chops or chicken kebobs is another suggestion. Overall, easy to make, nutritious and good for entertaining.
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