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Spiced eggplant and peppers with bulgar wheat

I took this recipe from Julia Moskin in a New York Times article.  Her recipe included pearl couscous but I made it with bulgar wheat since I had some in the cupboard.  You can do either since the cooking time is the same.

I also added a pepper along with the eggplant and a vegetable bouillon cube for a bit more flavor but other than that the recipe is the same.

For a dinner party this dish is good as a starter course or with main course as a side.  For weeknight dinner is works well all on its own.  You can serve this hot or at room temperature.

Spiced eggplant and peppers with bulgar wheat

I took this recipe from Julia Moskin in a New York Times article.  Her recipe included pearl couscous but I made it with bulgar wheat since I had some in the cupboard.  You can do either since the cooking time is the same.

I also added a pepper along with the eggplant and a vegetable bouillon cube for a bit more flavor but other than that the recipe is the same.

For a dinner party this dish is good as a starter course or with main course as a side.  For weeknight dinner is works well all on its own.  You can serve this hot or at room temperature.

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Ingredients

Recipe serves: 6
spice mix
1 teaspoon ground cinnamon
1/2 teaspoon cumin
1/4 teaspoon cayenne
pinch of salt and ground pepper
the rest
1 small eggplant (about 2 cups), cubed with skin on
1 yellow or red pepper, cut into large bite size pieces
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced
2 cups water
1 vegetable bouillon cube (you can omit or add a chicken bouillon instead)
1/4 teaspoon paprika
1/4 cup chopped parsely
optional
yoghurt, dollop for each portion or a side bowl
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Spiced eggplant and peppers with bulgar wheat
Posted by
  • time
    30 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • spice mix

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • pinch of salt and ground pepper

  • the rest

  • 1 small eggplant (about 2 cups), cubed with skin on
  • 1 yellow or red pepper, cut into large bite size pieces
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 medium tomato, diced
  • 2 cups water
  • 1 vegetable bouillon cube (you can omit or add a chicken bouillon instead)
  • 1/4 teaspoon paprika
  • 1/4 cup chopped parsely

  • optional

  • yoghurt, dollop for each portion or a side bowl

Directions

1
Done

In a small bowl, combine the spices. Set aside.
2
Done

Add oil to a heavy bottom pot with a tight-fitting lid over medium heat and add the eggplant, peppers, onion, salt and pepper.

3
Done

Cook, stirring often for 8-10 minutes until eggplant and peppers are slightly browned.
4
Done

Add the garlic and stir until fragrant, 1-2 minutes.
5
Done

Add tomato paste, fresh tomato, and the prepared spice mix, stirring for 1 minute.
6
Done

Pour in the bulgar wheat, 2 cups water and crumble in bouillon cube. Stir until cube dissolves.
7
Done

Cover with lid and reduce heat to a simmer. Cook until all liquid is absorbed into the bulgar wheat, about 8-10 minutes. If you need more water, add as necessary and cook a few minutes longer.
8
Done

Turn off heat and let rest a few minutes until ready to serve.
9
Done

Right before serving, add the paprika and fresh parsley, stir. You can serve hot or make ahead and serve at room temperature.
10
Done

optional

Serve with a large dollop of plain yoghurt.

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