Description
A flavorful and hearty Bulgur & Aubergine Pilaf combining nutty bulgur wheat with tender fried aubergine, spiced with cumin and ginger, and topped with creamy feta and toasted almonds for a satisfying vegetarian dish.
Ingredients
Scale
Vegetables & Herbs
- 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
Grains & Legumes
- 75g bulgur wheat
- 400g can chickpeas, drained
Oils & Fats
- 4 tsp rapeseed oil
Spices & Seasonings
- 1 tsp vegetable bouillon powder
- ½ tsp cumin seeds
Dairy & Nuts
- 30g feta, crumbled (vegetarian if necessary)
- 10g toasted flaked almonds
Instructions
- Fry the Onions and Ginger: Heat 2 tsp of rapeseed oil in a large non-stick frying pan over medium heat. Add the thinly sliced onions and chopped ginger. Fry for 10 minutes, stirring frequently, until the onions are softened and golden. Remove from the pan and set aside on a plate.
- Cook the Bulgur Wheat: In a separate pan, combine the bulgur wheat, vegetable bouillon powder, and cumin seeds. Add 400ml water, stir well, then bring to a boil. Cover and simmer over low heat for 10-15 minutes or until the liquid has been completely absorbed.
- Add Chickpeas: After the bulgur is cooked, stir in the drained chickpeas. Cover and set aside to keep warm.
- Fry the Aubergine: Using the same frying pan that was used for the onions, heat the remaining 2 tsp of rapeseed oil over medium-high heat. Add the aubergine slices in a single layer as much as possible. Fry for 8-10 minutes, flipping halfway through until they are golden and cooked through. Cover and cook for a few more minutes until soft.
- Combine and Serve: Toss the cooked aubergine, fried onions, and chopped coriander into the bulgur and chickpea mixture. Transfer the pilaf to a serving platter, then scatter the crumbled feta and toasted flaked almonds over the top before serving.
Notes
- Use vegetarian bouillon powder to keep the dish suitable for vegetarians.
- Make sure to fry aubergine slices in a single layer to ensure even cooking and a nice golden color.
- This pilaf can be served warm or at room temperature, making it a versatile dish for any season.
- For vegan version, omit feta or replace it with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: bulgur pilaf, aubergine recipe, vegetarian pilaf, Mediterranean bulgur, chickpea pilaf, easy vegetarian meal
