Bulgur is high in B vitamins; when combined with vegetables, it can serve as a full meal. It is served with salad, pickles, and yogurt on the side.

Ingredients

  • 2 cups of bulgur for pilaf
  • 2 eggplants
  • 2 green bell peppers
  • 1 tomato
  • 1 onion
  • 1 tablespoon of tomato paste
  • 4 tablespoons of olive oil
  • 2 tablespoons of butter
  • 2.5 cups of water
  • Salt, black pepper, red pepper flakes

Preparation

  1. Eggplants are peeled in stripes and diced, soaked in salted water, and then squeezed.
  2. Peppers are cleaned and chopped, tomatoes are diced, onion is chopped for cooking.
  3. Olive oil is heated in a pot and the onion is sautéed. Eggplant and peppers are added. Tomato is added and sautéing continues.
  4. Washed and drained bulgur is added. Tomato paste, salt, and black pepper are added, then 2.5 cups of water are poured in; it is cooked until the water is absorbed.
  5. Butter is melted in a pan and drizzled over the pilaf. Remove from heat and let it rest.
  6. Garnish the top as desired.

Those on a diet or eating healthily can cook it using only olive oil without adding butter. For this, after adding the bulgur and cooking on high heat for a while, turn off the heat and let it rest for a long time for better flavor.

Zucchini can be used instead of eggplant. Zucchini is lighter. Those who don't like too much pepper can use just one.