This dinner is built from separate components that finish at nearly the same time: roast the eggplant, steam the bulgur, and stir together a quick yogurt sauce. Keep the sauce cool and add it just before serving for contrast with the warm grains and vegetables.
Serves: 4
Prep: 15 minutes
Cook: 30 minutes
Ingredients
- 2 medium eggplants, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 3/4 teaspoon fine salt
- 1 cup coarse bulgur
- 1 1/2 cups boiling water
- 3/4 cup plain Greek-style yogurt
- 2 tablespoons lemon juice
- 1 small garlic clove, grated
- 2 tablespoons cold water, plus more as needed
- 1/4 cup chopped parsley
- 1 tablespoon toasted sesame seeds
Method
- Heat the oven to 425°F. Toss eggplant with olive oil, cumin, and 1/2 teaspoon salt. Spread on a sheet pan and roast for 25 to 30 minutes, turning once.
- Put bulgur and remaining salt in a heatproof bowl. Pour over boiling water, cover, and stand for 15 minutes until tender. Fluff with a fork.
- Stir yogurt, lemon juice, garlic, and cold water together until smooth. Add more water a teaspoon at a time until it is easy to spoon.
- Taste the bulgur and add a squeeze of lemon if desired. Divide it among bowls and top with roasted eggplant.
- Spoon lemon yogurt over the warm vegetables and finish with parsley and sesame seeds.
Variations
Serve with drained chickpeas for extra texture, or replace bulgur with cooked rice for a wheat-free option. Add a pinch of smoked paprika to the eggplant.
Storage and reheating
Store bulgur and eggplant in separate covered containers for up to 3 days, and keep the yogurt sauce chilled for up to 3 days. Reheat grains and eggplant until hot, then add sauce and herbs.
Read the the grocery list for pantry basics and the seasonal meal planning guide for more practical dinner planning. Add this recipe to the Lucru Home pantry and note any missing ingredients before shopping.
