This bulgur is packed with vegetables (eggplant, zucchini, bell peppers, onion), and even uses riced cauliflower to replace some of the bulgur. Riced cauliflower has become extremely popular in the past few months; it can be used in place of a grain (like rice or bulgur), or simply mixed into a dish to bulk up the nutritional value and reduce the calories per serving.
This dish goes well as a side for grilled meats, or even can serve as a meal on its own with some cool cacık (cucumber yogurt salad) on the side.
3/4 lb eggplant, cut into 1 cm cubes (340 grams) *I used baby eggplants
1/2 cup extra virgin olive oil (120 mL)
1 tablespoon butter (15 grams)
3/4 lb zucchini, cut into 1 cm cubes (340 grams)
1 onion, finely chopped
1/2 lb bell pepper (assorted colors of choice), small dice (225 grams)
2 tablespoons tomato paste (32 grams)
3/4 teaspoon salt + more for eggplant
1 teaspoon red pepper flakes
1 3/4 cups bulgur (290 grams) *you can use whole or cracked bulgur- I used cracked this time
3 cups hot water (700 mL)
2 1/2 cups riced cauliflower (can be fresh or frozen)
- Mix cubed eggplant and ~ 1 teaspoon salt in a bowl. Let sit for 30 minutes, then rinse well and drain.
- Heat oil and butter in a large pot. Add onion and saute for 5 minutes until translucent. Add bell pepper and saute 3 more minutes. Add zucchini and eggplant and saute for 5 more minutes. Add tomato paste, salt, and red pepper flakes and saute the whole mixture an additional 3-5 minutes.
- Add hot water and bulgur. Stir to combine and then cover and simmer over low heat for about 15 minutes.
- Test to ensure the bulgur is cooked through, then stir in the riced cauliflower. Turn off the heat and allow bulgur to sit, covered, for about 15 minutes. The cauliflower will fully cook in the steam.
- Serve warm.