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

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 also substitute mozzarella.

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.

Ratings & Reviews

rstarrlemaitre's Review

Diplocook
October 25, 2013
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.

GayleR's Review

ELJaves
March 30, 2011
I loved this recipe, though my family was less enthusiastic. I used feta cheese and didn't soak it.

ELJaves's Review

GayleR
June 29, 2009
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.

Diplocook's Review

rstarrlemaitre
December 30, 2008
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.