Name: Bulgur & Aubergine Pilaf Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup bulgur; 2 large aubergines, diced; 1 onion, chopped; 2 cloves of garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; Salt and pepper, to taste; 2 cups vegetable broth; Fresh parsley, for garnish

How To Make Bulgur & Aubergine Pilaf

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Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1 cup bulgur
2 large aubergines, diced
1 onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and pepper, to taste
2 cups vegetable broth
Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
Place the diced aubergine on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for about 20 minutes, or until golden and tender.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Stir in the ground cumin, ground coriander, and paprika. Cook for another minute to enhance the flavors.
Add the bulgur to the pan and cook for 2-3 minutes, stirring constantly.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the bulgur is cooked and the liquid is absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes.
Fluff the pilaf with a fork and gently stir in the roasted aubergine.
Serve the bulgur & aubergine pilaf garnished with fresh parsley.