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Prep Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:6Yield:9 cups
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumeggplant (about 1 pound), cut into 1-inch pieces3tablespoonsextra-virgin olive oil plus 1/2 cup, divided½teaspoonsea salt, divided1 ½cupscoarse bulgur1 ½cupschopped onion1largegreen bell pepper, cut in 1/4-inch pieces3cupschopped ripe tomatoes½cupdry white wine1 ½cupswater2teaspoonsAleppo pepper or 1/2 teaspoon crushed red pepper1cupcrumbled feta cheese, divided½cupchopped fresh mint, divided
Cook Mode(Keep screen awake)
Ingredients
1mediumeggplant (about 1 pound), cut into 1-inch pieces
3tablespoonsextra-virgin olive oil plus 1/2 cup, divided
½teaspoonsea salt, divided
1 ½cupscoarse bulgur
1 ½cupschopped onion
1largegreen bell pepper, cut in 1/4-inch pieces
3cupschopped ripe tomatoes
½cupdry white wine
1 ½cupswater
2teaspoonsAleppo pepper or 1/2 teaspoon crushed red pepper
1cupcrumbled feta cheese, divided
½cupchopped fresh mint, divided
DirectionsPreheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.Toss eggplant with 3 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Spread on the prepared pan. Roast until golden, 15 to 25 minutes.Meanwhile, toast bulgur in a large saucepan over medium heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a bowl. Add the remaining 1/2 cup oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Reduce heat to medium-low, cover and cook, stirring occasionally, until the onion is very soft, 6 to 8 minutes.Increase heat to medium-high and add bell pepper and the bulgur. Cook, stirring occasionally, until the bell pepper is softened, about 3 minutes. Add tomatoes and wine. Cook, stirring occasionally, for 3 minutes. Add water, Aleppo (or crushed red pepper) and the remaining 1/4 teaspoon salt. Reduce heat to medium-low, cover and simmer until the bulgur is tender, 10 to 12 minutes more.Remove from heat and stir in the eggplant, 1/2 cup feta and all but 1 tablespoon mint. Let stand, covered, for 3 minutes. Serve topped with the remaining 1/2 cup feta and 1 tablespoon mint.TipsEquipment: Parchment paperOriginally appeared: EatingWell Magazine, March 2020
Directions
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.Toss eggplant with 3 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Spread on the prepared pan. Roast until golden, 15 to 25 minutes.Meanwhile, toast bulgur in a large saucepan over medium heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a bowl. Add the remaining 1/2 cup oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Reduce heat to medium-low, cover and cook, stirring occasionally, until the onion is very soft, 6 to 8 minutes.Increase heat to medium-high and add bell pepper and the bulgur. Cook, stirring occasionally, until the bell pepper is softened, about 3 minutes. Add tomatoes and wine. Cook, stirring occasionally, for 3 minutes. Add water, Aleppo (or crushed red pepper) and the remaining 1/4 teaspoon salt. Reduce heat to medium-low, cover and simmer until the bulgur is tender, 10 to 12 minutes more.Remove from heat and stir in the eggplant, 1/2 cup feta and all but 1 tablespoon mint. Let stand, covered, for 3 minutes. Serve topped with the remaining 1/2 cup feta and 1 tablespoon mint.TipsEquipment: Parchment paper
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Toss eggplant with 3 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Spread on the prepared pan. Roast until golden, 15 to 25 minutes.
Meanwhile, toast bulgur in a large saucepan over medium heat, shaking the pan occasionally, until fragrant, about 5 minutes. Transfer to a bowl. Add the remaining 1/2 cup oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Reduce heat to medium-low, cover and cook, stirring occasionally, until the onion is very soft, 6 to 8 minutes.
Increase heat to medium-high and add bell pepper and the bulgur. Cook, stirring occasionally, until the bell pepper is softened, about 3 minutes. Add tomatoes and wine. Cook, stirring occasionally, for 3 minutes. Add water, Aleppo (or crushed red pepper) and the remaining 1/4 teaspoon salt. Reduce heat to medium-low, cover and simmer until the bulgur is tender, 10 to 12 minutes more.
Remove from heat and stir in the eggplant, 1/2 cup feta and all but 1 tablespoon mint. Let stand, covered, for 3 minutes. Serve topped with the remaining 1/2 cup feta and 1 tablespoon mint.
Tips
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)493Calories32gFat42gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
