Rating: 4 stars
29 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2

In this meatless version of the classic Greek dish, bulgur wheat stands in for ground meat in a spiced-tomato filling surrounded by eggplant layers and topped with a béchamel sauce. The eggplant and bulgur pack this dish with fiber. Garnish with chopped fresh parsley.

Jeanne Kelley
Recipe by Cooking Light March 2011

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary test

total:
1 hr 30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

  • Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.

  • Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.

  • Preheat oven to 350°.

  • Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

Nutrition Facts

343 calories; fat 13.1g; saturated fat 4.2g; mono fat 6.4g; poly fat 1.3g; protein 11.4g; carbohydrates 47.8g; fiber 13.4g; cholesterol 57mg; iron 2.3mg; sodium 583mg; calcium 203mg.
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