Vegan bulgur pilaf with eggplants (lenten)
4 servings
40 minutes
Vegan bulgur pilaf with eggplants is a refined dish of Greek cuisine, filled with the aromas of Mediterranean spices and the tender texture of vegetables. Bulgur, the base of this pilaf, gives it a nutty flavor and lightness, while eggplants add softness and richness. Leeks, carrots, and garlic harmoniously combine to create a rich bouquet of flavors complemented by the freshness of basil. Olive oil makes the dish even more delicate and fragrant. This pilaf is not only nutritious but also perfect for fasting diets while remaining rich in flavor nuances. Served hot, often with a light salad of fresh vegetables. Vegan bulgur pilaf is a true embodiment of Mediterranean hospitality and warmth, with every spoonful reflecting the sun of Greece.
1
Sauté the finely chopped onion separately, then the sliced leek and shredded carrot, and transfer to the pot.
- Onion: 1 piece
- Leek: 1 piece
- Carrot: 1 piece
2
Cut the eggplants into large cubes and fry them over high heat, then add to the other vegetables.
- Eggplant: 1 piece
3
Put the pot with vegetables on low heat for a few minutes, add five peeled garlic cloves, season with salt, and add basil and olive oil.
- Garlic: 4 cloves
- Salt: to taste
- Basil: to taste
- Olive oil: 4 tablespoons
4
Add a cup of bulgur to the vegetable mix and stir well, after five minutes add 2 cups of hot water and stir again.
- Bulgur: 1 glass
- Bulgur: 1 glass
5
Cook in the oven in a pot with a closed lid at 180 degrees for 15 minutes.
