Bulgur with Fried Eggplant and Herbs
2/3-cup bulgur wheat (cracked wheat)
Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed.
1 1/3 cups water
1 large eggplant or 2 small ones (about 1 pound total)
1/3 to 1/2 cup olive oil
2 garlic cloves, peeled and finely chopped
1/2 cup finely chopped dill
1/4 cup chopped fresh mint leaves
1 to 2 tablespoons strained fresh lemon juice
salt to taste
Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in tow batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes. Remove from heat and toss together with the bulgur.
Add the dill and mint to the bulgur salad and toss to combine. Season with lemon juice and salt and serve.
Yield: 4 servings
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