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Epicurious

Burghul bi Jibn wal Batinjan

This Syrian recipe which combines bulgur with eggplants and the salty, chewy halumi cheese makes a lovely vegetarian main dish.

Recipe information

  • Yield

    serves 4-6

Ingredients

1 eggplant, weighing about 3/4 pound, cut into 1-inch cubes
Salt
1 1/2 large onions, sliced
Vegetable oil
2 cups coarse-ground bulgur, washed in cold water and drained
3 1/4 cups boiling water or chicken stock (page 143) (or you may use a bouillon cube)
Pepper
7–9 ounces halumi cheese, cubed

Preparation

  1. Step 1

    Sprinkle the eggplant generously with salt and leave in a colander for 1/2 hour to degorge its juices. Then rinse, and dry with paper towels.

    Step 2

    Fry the onions in 2 tablespoons oil till golden. Add the bulgur and stir. Pour in the boiling water or stock, season with salt and pepper, and stir well, then cook on very low heat, with the lid on, for about 15 minutes, or until the water has been absorbed and the cracked wheat is tender.

    Step 3

    Fry the cubed eggplant briefly in hot oil, turning the cubes so that they are lightly colored all over. Lift out, and drain on paper towels.

    Step 4

    Stir 4 tablespoons oil into the bulgur. Add the cheese and the eggplant and gently fold them in. Heat through with the lid on until the cheese is soft. Serve very hot.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsPilafMiddle EasternEggplantVegetableBulgurRice & GrainsHalloumiCheeseDairySideMainDinnerNut FreeVegetarianWeeknight MealsCookbooks
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