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Warm Bulgur with Eggplant

Categories: Low-fat, Quick to fix, Thanksgiving, Vegetarian
Type: Side Dishes

Hearty and healthy bulgur gets dressed up with eggplant, raisins, almonds, and spices in this tasty fall or winter dish.

Serves: serves 4


  • 4 oz (125 g) bulgur or cracked wheat
  • 4-6 tbsp olive oil
  • 1 large onion, thinly sliced
  • 1 large eggplant, cut into cubes
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 3 oz (90 g) flaked almonds
  • 2 oz (60 g) raisins
  • salt and freshly ground black pepper

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  1. Simmer the bulgur wheat in twice its volume of water for 10 minutes, or until the grains are soft. Drain if necessary.
  2. Meanwhile, heat 2 tbsp oil in a skillet over medium heat and fry the onion until it turns brown.
  3. Add the eggplant and, stirring frequently, sauté until it is brown-you might need to add a little extra oil.
  4. Add the coriander and cumin to the pan and cook for 1 minute, stirring constantly.
  5. Lower the heat, add the almonds and raisins, and brown lightly.
  6. Stir the cooked bulgur wheat into the vegetables, season with salt and pepper, add extra oil, and sauté for 1 minute to heat through.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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