This Middle Eastern non-gluten free wheat added to the flavors of tomatoes and eggplant makes a main meal or side dish to a Middle Eastern dinner.
(Arbaic) البرغل مع الطماطم والباذنجان
/albarghal mae alttamatim w albadhnjan/
Serves 4
1/2 cup (100 g) bulgur
3 Tbs. (45 ml) olive oil
1 small organic eggplant cut into 1/2 inch (1,25 cm) pieces
1/2 cup (120 ml) organic crushed tomatoes
1/2 cup (120 ml) basil or parsley
pinch or two of red pepper flakes to taste
1. Soak the bulgur in 3/4 cups (160 ml) hot water for at least 10 minutes.
2. Heat the oil over medium-hight heat and sauté the eggplant about 5-9 minutes.
3. Stir in the tomatoes and red pepper flakes.
4. Simmer 3-5 minutes.
5. Stir in the bulgur and cook until any liquid is absorbed, 1-2 minutes.
6. Remove and stir in the herbs.
-modified "Nutrition Action"
