Bulgur Pilaf With Eggplant Pepper Tomatoes Hondros Me Melitzanes Recipes

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BULGUR PILAF WITH EGGPLANT, PEPPER & TOMATOES (HONDROS ME MELITZANES)



Bulgur Pilaf with Eggplant, Pepper & Tomatoes (Hondros me Melitzanes) image

On Crete, this pilaf is often made with xynohondros, or cracked wheat simmered in soured goat's milk. A sprinkling of feta pays homage to that flavor.

Provided by Aglaia Kremezi

Categories     Healthy Bell Pepper Recipes

Time 50m

Number Of Ingredients 12

1 medium eggplant (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil plus 1/2 cup, divided
½ teaspoon sea salt, divided
1 ½ cups coarse bulgur
1 ½ cups chopped onion
1 large green bell pepper, cut in 1/4-inch pieces
3 cups chopped ripe tomatoes
½ cup dry white wine
1 ½ cups water
2 teaspoons Aleppo pepper or 1/2 teaspoon crushed red pepper
1 cup crumbled feta cheese, divided
½ cup chopped fresh mint, divided

Steps:

  • 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.

Nutrition Facts : Calories 492.9 calories, Carbohydrate 41.7 g, Cholesterol 22.3 mg, Fat 31.9 g, Fiber 9.2 g, Protein 10.3 g, SaturatedFat 7.5 g, Sodium 432 mg, Sugar 8.5 g

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