bulgur wheat with tomatoes, eggplant & pomegranate molasses

Name: bulgur wheat with tomatoes, eggplant & pomegranate molasses
Total time: 45 min
Yield: 4 Servings
Ingredients: roasting eggplant; 2 eggplants, skin on and cut into 1 1/4 in (3cm) cubes; 4 tablespoons olive oil; few grinds of black pepper; 3 tablespoons olive oil; 2 small onions, finely chopped; 3 cloves garlic, finely chopped; 1 teaspoon cumin; 14 ounces (400 g) cherry tomatoes, cut in half-if not in season use canned tomatoes, drained; 1 1/2 tablespoons tomato paste; 1 2/3 cup (400 ml) water; 1 teaspoon salt; 1 1/2 cups (250g) bulgur wheat; finish; 1 tablespoon pomegranate molasses; juice of 1/2 lemon; 10 mint leaves, chopped in ribbons; 3 tablespoons parsley, finely chopped; large handful of pomegranate seeds

Ok, this recipe has quite a few ingredients. But please don’t get intimated! The final outcome makes it all worth it and make a delicious vegetarian main course or side dish. You can serve as below, or even add some lettuce greens to add more of a crunch.

Bulgur wheat is a wonderful grain that is common in parts of the Levant and Persia. There are so many different ways to serve and it reminds me in texture of a really well cooked but less creamy risotto. The best part is that unlike risotto, you don’t have to spend 20 minutes at the stove stirring it.

The recipe here is adapted from Yotam Ottolenghi. You can also make this with a mixture of the eggplant along with peppers, sun dried tomatoes or zucchini (courgettes) for some added flavor and color.

bulgur wheat with tomatoes, eggplant & pomegranate molasses

Posted by Barbara

Ingredients

Recipe serves: 4

	roasting eggplant
	2 eggplants, skin on and cut into 1 1/4 in (3cm) cubes
	4 tablespoons olive oil
	few grinds of black pepper
	bulgur wheat
	3 tablespoons olive oil
	2 small onions, finely chopped
	3 cloves garlic, finely chopped
	1 teaspoon cumin
	14 ounces (400 g) cherry tomatoes, cut in half-if not in season use canned tomatoes, drained
	1 1/2 tablespoons tomato paste
	1 2/3 cup (400 ml) water
	1 teaspoon salt
	1 1/2 cups (250g) bulgur wheat
	finish
	1 tablespoon pomegranate molasses
	juice of 1/2 lemon
	to serve
	10 mint leaves, chopped in ribbons
	3 tablespoons parsley, finely chopped
	large handful of pomegranate seeds

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thoughts&stories

Bulgur wheat has a history dating back 4,000 years. Its popularity as an edible cereal grain started in the Middle East and along the Mediterranean.

Nutritionally the whole grain is high in fiber and contains Vitamin B6, Magnesium, Iron and folate. If you are looking for a rice or pasta alternative, bulgur wheat is definitely a good choice.

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Posted by Barbara

time
45 minutes
serves
4
skill level
Medium

Ingredients

roasting eggplant
2 eggplants, skin on and cut into 1 1/4 in (3cm) cubes
4 tablespoons olive oil
few grinds of black pepper
bulgur wheat
3 tablespoons olive oil
2 small onions, finely chopped
3 cloves garlic, finely chopped
1 teaspoon cumin
14 ounces (400 g) cherry tomatoes, cut in half-if not in season use canned tomatoes, drained
1 1/2 tablespoons tomato paste
1 2/3 cup (400 ml) water
1 teaspoon salt
1 1/2 cups (250g) bulgur wheat
finish
1 tablespoon pomegranate molasses
juice of 1/2 lemon
to serve
10 mint leaves, chopped in ribbons
3 tablespoons parsley, finely chopped
large handful of pomegranate seeds

Directions

1 Done	roasting eggplant Preheat oven to 425F(220C).
2 Done	On a large baking sheet, place cut eggplant, pour over olive oil and mix. I like to use my hands for greater control and to assure eggplant is well coated.
3 Done	Grind pepper over the eggplant and place in oven and set timer for 18-20 minutes.
4 Done	Remove from oven, stir eggplant around to assure even cooking, and place in oven for another 18-20 minutes. Eggplant should be nicely brown and soft.
5 Done	When eggplant is soft and browned, remove from oven and set aside.
6 Done	bulgur wheat In a large sauté pan, add 3 tablespoons of olive oil and place over medium heat. Add the onions and cook until translucent and soft, about 7-8 minutes. Stir occasionally, adjusting heat as necessary, you do not want these to brown.
7 Done	Add the garlic and cumin, mixing together until garlic is aromatic, about 1 minute.
8 Done	Add the fresh cherry tomatoes (or canned cherry tomatoes), gently mashing them down with the back of a fork.
9 Done	Stir in the tomato paste, water, and salt bringing to a boil and then decreasing heat to low medium allowing to simmer for about 10 minutes.
10 Done	Pour in the bulgur wheat, stirring to completely coat in all the liquid. Remove sauté pan from heat.
11 Done	Set aside for about 20 minutes to let the bulgur wheat absorb all the liquids.
12 Done	finish Add the pomegranate molasses, lemon juice, and eggplant. Mixing together gently, you don't want to make anything mushy. Sometimes I use a fork to break apart any clumps.
13 Done	to serve Toss in the fresh mint and parsley, gently mix and sprinkle with pomegranate seeds. Serve warm or at room temperature.