Easy recipe for Bulgur wheat with Tomato and eggplant.
Source: Real Simple
Step 1
Heat broiler.
Step 2
Cook the bulgur according to the package directions.
Step 3
Arrange the eggplant slices on 2 baking sheets. Brush both sides with a total of 3 tablespoons of the oil. Broil the eggplant, 1 sheet pan at a time, until brown, 2 to 3 minutes per side.
Step 4
Transfer to a large bowl. Stir in the tomatoes, vinegar, the remaining 2 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the basil.
Step 5
Transfer the bulgur to a large bowl and top with the eggplant and tomato mixture before serving.
I have added the recipe as written, but any grain may be substituted for the Bulgur. Also I use fire roasted or Italian style canned tomatoes. They work just as well
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 283 | ||
Calories from Fat: 49 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.6mg | 1 % | |
Potassium 815.7mg | 21 % | |
Total Carbohydrate 54.8g | 16 % | |
Dietary Fiber 16.3g | 65 % | |
Sugars, other 38.5g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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