Name: Bulgur & Aubergine Pilaf Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 onions, halved and thinly sliced (about 280g); 1 tbsp finely chopped ginger; 1 aubergine (about 260g), thinly sliced or halved and sliced if thick; 20g coriander, chopped; 75g bulgur wheat; 400g can chickpeas, drained; 4 tsp rapeseed oil; 1 tsp vegetable bouillon powder; ½ tsp cumin seeds; 30g feta, crumbled (vegetarian if necessary); 10g toasted flaked almonds

Introduction

This Bulgur & Aubergine Pilaf is a hearty, flavorful dish perfect for a comforting vegetarian meal. Combining nutty bulgur wheat with tender aubergine, chickpeas, and fragrant spices, it’s both satisfying and nutritious. Topped with feta and toasted almonds, it offers a delightful mix of textures and tastes.

The image shows a white, scalloped edge plate piled with a colorful mixed dish. The bottom layer is yellow bulgur with hints of cooked chickpeas scattered through. On top of this are grilled, dark purple and light green eggplant slices, adding texture and contrast. There are sprinkled pale almond slivers and small white crumbles of cheese spread across the dish. Bright green chopped herbs add spots of color on the top. Two golden spoons rest on the plate, partially submerged in the food. Next to it, a bowl of the same dish with a golden fork is visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tsp rapeseed oil

2 onions, halved and thinly sliced (about 280g), scrunched to separate the pieces

1 tbsp finely chopped ginger

75g bulgur wheat

1 tsp vegetable bouillon powder

½ tsp cumin seeds

400g can chickpeas, drained

1 aubergine (about 260g), thinly sliced, or halved and sliced if it’s a thicker one

20g coriander, chopped

30g feta, crumbled (vegetarian, if necessary)

10g toasted flaked almonds

Instructions

Step 1: Heat 2 tsp of the rapeseed oil in a large non-stick frying pan over medium heat. Add the onions and ginger, and fry for 10 minutes, stirring frequently until softened and golden. Remove and set aside on a plate.

Step 2: Meanwhile, place the bulgur wheat, vegetable bouillon powder, and cumin seeds into a pan. Cover with 400ml water, stir well, and bring to the boil. Cover and simmer over low heat for 10 to 15 minutes, or until all the water is absorbed.

Step 3: Once the bulgur is cooked, stir in the drained chickpeas. Cover and set aside to keep warm.

Step 4: In the same frying pan, heat the remaining 2 tsp of oil over medium-high heat. Add the aubergine slices in a single layer as much as possible. Fry for 8 to 10 minutes, flipping halfway through until golden and soft. Cover the pan and cook a few minutes longer if needed to soften completely.

Step 5: Toss the cooked aubergine, fried onions, and chopped coriander into the bulgur and chickpea mixture. Pile the pilaf onto a serving platter, then sprinkle with crumbled feta and toasted flaked almonds before serving.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or a squeeze of lemon juice before serving.

Substitute bulgur with couscous or quinoa if preferred.

Use fresh mint instead of coriander for a different herbal note.

To make this dish vegan, omit the feta or replace it with a plant-based cheese alternative.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas must be cooked until tender before adding to the pilaf. This will require additional cooking time.

What can I do if I don’t have rapeseed oil?

You can substitute rapeseed oil with olive oil or sunflower oil, both of which work well for frying and bring their own subtle flavors.

Dinner

Bulgur & Aubergine Pilaf Recipe