Pilaf
Eggplant, pepper, and zucchini are grilled over charcoal and mixed into bulgur pilaf with olive oil. Made with whole-grain bulgur and olive oil, this is a satisfying but light main dish.
Grill the eggplant, red bell pepper, and zucchini over a barbecue, turning them until the skins are charred.
Sauté the onion in olive oil and add the tomato paste. Stir in the bulgur and hot water, then cook until the liquid is absorbed.
Peel and chop the grilled vegetables. Stir them into the pilaf with the salt and black pepper, then serve.
Finish grilling the vegetables before cooking the bulgur with hot water; otherwise, the bulgur may become too soft while it sits. Let the grilled vegetables cool for a few minutes before peeling them to avoid burning your hands. Allergen: contains wheat (gluten, bulgur).
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