This is a really lovely dish, a meal in itself. Traditionally, aubergines (eggplant) and peppers are finely diced here, though I love their texture and keep them on the chunky side. I also prefer to bake them rather than frying – lighter and equally delicious. This is especially enjoyed during the summer at home, when the aubergine, peppers and tomatoes are in abundance. If you can get ripe tomatoes, you can dice them to use instead of tinned. The cooling cucumber and yoghurt dip, Cacık, complements this dish beautifully.
SEBZE, Vegetarian Recipes From My Turkish Kitchen
This Bulgur Pilaf with Aubergines, Peppers,Tomatoes, is one of the 85 delicious vegetarian Turkish recipes from my recent cookbook, SEBZE, Vegetarian recipes from my Turkish kitchen. Recipes with tips to prep ahead, freeze, and variations when applicable. I am very proud of this book, and I hope you enjoy it as much I loved writing. You can order a copy of SEBZE here, worldwide.
I hope you enjoy this delicious Sebzeli Bulgur Pilavı,
Afiyet Olsun,
Ozlem
- 2 medium aubergines (eggplant), trimmed
- 6 tablespoons olive oil
- 1 green and 1 red (bell) pepper
- 1 medium onion, finely sliced
- 1 tablespoon double concentrated tomato paste
- 400 g (14 oz) tin chopped tomatoes
- 400 g (14 oz/2¼ cups) coarse bulgur, rinsed
- 460 ml (16 fl oz/1¾ cups) hot water
- 1 teaspoon pul biber
- 1 teaspoon dried mint
- sea salt and freshly ground black pepper, to taste
- For the cacık dip
- 150 g (5 oz) cucumber, diced
- 275 g (10 oz/generous 1 cup) plain yoghurt (or plant-based alternative)
- dried mint, to sprinkle
- sea salt, to taste
- Preheat the oven to 200°C fan/220°C/425°F/gas 7.
- Cut the aubergine lengthways in quarters and then slice into 1 cm (½ in) pieces. Lay them on a baking sheet and sprinkle salt over them, and set aside for 10 minutes (salt will help the moisture and bitter juices come out of the aubergine).
- Dry the aubergines and baking sheet thoroughly with sturdy paper towels and spread the aubergines in one layer. Pour 3 tablespoons of the olive oil over and use your hands to coat well. Bake for 20 minutes.
- Cut the peppers in half, deseed and remove the hard stalk. Cut each half into 3 wedges and slice each wedge into 1 cm (½ in) chunks. When the aubergines have had 20 minutes in the oven, remove and stir in the chopped peppers. Pour over 2 tablespoons of olive oil, season with salt and pepper, and bake for a further 20 minutes until the vegetables start to char at the edges. Remove from the oven and set aside.
- Heat the remaining 1 tablespooon of oil in a large pan over a medium heat, add the onion and sauté for 5 minutes until softened. Stir in the tomato paste and chopped tomatoes, and bring to a gentle boil. Stir in the rinsed bulgur and combine well, then pour in the hot water, season with pul biber, salt and pepper, and mix well. Cover and cook over a low heat for about 15 minutes, or until the bulgur has absorbed all the liquid. Turn the heat off, cover the pan with a clean dish towel and place the lid on firmly. Rest the pilaf for 10 minutes (the towel will absorb excess moisture).
- Gently combine the baked aubergine and peppers with the bulgur, stir in the dried mint and combine well.
- For the cacık dip, simply combine the diced cucumbers with the yoghurt in a bowl. Sprinkle over some dried mint, season with salt to taste and mix well. Serve on the side of the pilaf.