Combining bulgur with eggplant and halumi cheese, this Syrian favorite (pronounced boor-GHOUL bee jeebn wal bet-in-JAN) makes a lovely vegetarian entrée. Coarse- or medium-ground bulgur works best. Halumi is a firm, chewy, rather salty cheese. To reduce its saltiness, soak the cheese in a bowl of fresh water for half an hour. You can substitute mozzarella.

Recipe by Cooking Light October 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

325 calories; calories from fat 30%; fat 11g; saturated fat 4.8g; mono fat 2.3g; poly fat 0.6g; protein 13.5g; carbohydrates 47.1g; fiber 12g; cholesterol 21mg; iron 1.6mg; sodium 622mg; calcium 306mg.