A smoky bulgur pilaf with charred eggplant simmered in an onion and tomato sauce, finished with garlic yogurt. It is a hearty, budget-friendly choice for an everyday meal.
Char the eggplants directly over a flame or in the oven until the skins are completely blackened and the flesh is soft. Peel and roughly chop them.
Sauté the finely chopped onion in cooking oil until lightly golden.
Add the grated tomato and charred eggplant, then cook for a few minutes.
Add the rinsed bulgur, hot water and salt. Cook over low heat until the water has been absorbed.
Remove from the heat and let the pilaf rest for 5 minutes. Drizzle the garlic yogurt over it and serve.
Important: When charring the eggplant, wait until the skin is completely blackened. If you remove it before the flesh softens, it may taste bitter. Allergen: yogurt is a dairy product; anyone with a milk allergy should take care.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
