Eggplant Bulgur with Yogurt
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- 150 grams Bulgur
- 4 Red onions
- 2 Eggplant 800 grams (approximately 2 pounds)
- 1 handful parsley
- 2 tablespoons olive oil
- 4 tablespoons raisins
- 200 milliliters Vegetable broth
- 2 tablespoons balsamic vinegar
- 1 teaspoon cinnamon
- 1 teaspoon Turmeric
- 1 teaspoon sweet ground paprika
- ½ teaspoon Chili powder
- 100 grams Greek yogurt (10% fat)
Rinse the bulgur in a sieve and cook in 400 ml (approximately 2 cups) of boiling salted water according to package directions. Keep warm.
Peel the onions and cut into thin strips. Rinse the eggplants, cut off the stalk and cut into sticks about 2 cm (approximately 3/4 inch) in size. Rinse the parsley, shake dry and coarsely chop the leaves.
Heat the oil in a large hot pan (or wok) and fry the onions while stirring, about 3-4 minutes. Stir in the eggplant and fry for another 2-3 minutes. Season with salt and fry for another 3-4 minutes until the eggplant has become significantly smaller. Add the raisins and the broth and leave to simmer for about 5 minutes over moderate heat.
Season with the vinegar, salt, pepper, cinnamon, turmeric and paprika. Mix in the bulgur and season with salt and pepper. Add a dollop of yogurt on top, if desired, and serve sprinkled with a little paprika and parsley.