Get ready to embark on a culinary journey that will transform your dinner routine with this mouthwatering Bulgur with Tomato and Aubergine recipe! Imagine a dish that combines the smoky richness of perfectly sautéed aubergine, the bright freshness of ripe tomatoes, and the creamy tang of lemon-infused yoghurt - all resting on a bed of perfectly cooked bulgur wheat. This Middle Eastern inspired meal is not just a recipe; it's an experience that will make your kitchen smell like a Mediterranean dream and your taste buds dance with joy!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup bulgur wheat
- 1 medium aubergine, diced
- 2 tomatoes, chopped
- 1/4 cup lemon juice
- 1 cup plain yogurt
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh mint for garnish
Instructions
- Prepare ingredients by washing and chopping aubergine into small, uniform dice. Chop tomatoes into similar-sized pieces. Measure out bulgur wheat and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced aubergine and sauté for 8-10 minutes, stirring occasionally, until the pieces are golden brown and softened.
- Add chopped tomatoes to the skillet with aubergine. Season with salt and pepper. Cook for an additional 5-7 minutes until tomatoes break down and release their juices.
- In a separate saucepan, combine bulgur wheat with 2 cups of water. Bring to a boil, then reduce heat and simmer covered for 15-18 minutes until bulgur is tender and liquid is absorbed.
- While bulgur is cooking, prepare lemon yoghurt by mixing plain yogurt with fresh lemon juice. Whisk until smooth and season with a pinch of salt.
- Once bulgur is cooked, fluff with a fork and gently mix with the aubergine and tomato mixture.
- Plate the bulgur mixture and top with a generous dollop of lemon yoghurt. Garnish with fresh mint leaves.
- Serve immediately while warm, allowing diners to mix the yoghurt into the dish as they prefer.
Tips
- Choose the right aubergine: Look for firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- Salt your aubergine before cooking: Sprinkle diced aubergine with salt and let sit for 10 minutes to draw out excess moisture, ensuring a golden, crispy sauté.
- Toast your bulgur: For extra depth of flavor, lightly toast the bulgur in a dry pan before adding water to enhance its nutty characteristics.
- Don't rush the cooking: Allow the aubergine and tomatoes to caramelize slowly, which develops a richer, more complex flavor profile.
- Fresh is best: Use fresh mint and squeeze your own lemon juice for the yoghurt to elevate the dish's brightness and authenticity.
- Serve immediately: This dish is best enjoyed warm, with the yoghurt slightly melting into the bulgur for a luxurious texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 10g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
