Bulgur pilaf

purrrr

I am not much of a cook and trying to eat more raw foods but here is what I just had for lunch. In the original version everything is supposed to be fried in more oil but I don't fry anything anymore, so this is how I prepare Pilaf instead (was also in the mood, took pictures and everything )

INGREDIENTS:
- 1 large eggplant (mine was about 8.5oz, I try to measure everything precisely rather than rely on the database)
- 5oz bulgur (the one I have is original Turkish Pilaf Bulgur but I live about a hundred miles away from Turkey, so you probably have to use whatever bulgur you can find)
- 1 large tomato
- 2 stalks young green garlic
- 1 tablespoon of oil (I used sunflower oil but it's not the best oil option in general)
- several stalks of parsley and dill
- 1 cup of water

PREPARATION:
- Traditional for eggplant: slice, pour salt and let the bitter juice drain for about half an hour, then chop to cubes.
- Rinse and drain the bulgur.
- Chop the garlic and tomato.



- Pour half of the water and the tablespoon of oil into a pot and heat up.
- Add the chopped eggplant and stew for a couple minutes
- Add the tomato and garlic and let stew some more, then add the bulgur and the rest of the water.
- Let everything simmer for about 5 minutes, then sprinkle with diced parsley and dill



Looks like risotto but tastes a lot better in my opinion

This should make about 3 servings, so here is the nutritional data per serving:

Calories: 260
Fat: 5.5
Carbs: 50
Protein: 8.5
Sodium: 15mg

Bonne appetite! :flowerforyou:

purrrr

I am not much of a cook and trying to eat more raw foods but here is what I just had for lunch. In the original version everything is supposed to be fried in more oil but I don't fry anything anymore, so this is how I prepare Pilaf instead (was also in the mood, took pictures and everything )

INGREDIENTS:
- 1 large eggplant (mine was about 8.5oz, I try to measure everything precisely rather than rely on the database)
- 5oz bulgur (the one I have is original Turkish Pilaf Bulgur but I live about a hundred miles away from Turkey, so you probably have to use whatever bulgur you can find)
- 1 large tomato
- 2 stalks young green garlic
- 1 tablespoon of oil (I used sunflower oil but it's not the best oil option in general)
- several stalks of parsley and dill
- 1 cup of water

PREPARATION:
- Traditional for eggplant: slice, pour salt and let the bitter juice drain for about half an hour, then chop to cubes.
- Rinse and drain the bulgur.
- Chop the garlic and tomato.



- Pour half of the water and the tablespoon of oil into a pot and heat up.
- Add the chopped eggplant and stew for a couple minutes
- Add the tomato and garlic and let stew some more, then add the bulgur and the rest of the water.
- Let everything simmer for about 5 minutes, then sprinkle with diced parsley and dill



Looks like risotto but tastes a lot better in my opinion

This should make about 3 servings, so here is the nutritional data per serving:

Calories: 260
Fat: 5.5
Carbs: 50
Protein: 8.5
Sodium: 15mg

Bonne appetite! :flowerforyou: