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

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

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

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

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.