7

Beef, Bulgur, and Eggplant Pilaf

Total Time
59 min
Prep
17 min
Cook
42 min
Serves
4
Difficulty
Easy
Bulgur wheat—steamed, dried, and crushed wheat kernels—can be found in health-food stores and some supermarkets.
Ingredients

olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), minced

uncooked 90% lean ground beef

½ pound(s)

canned tomato paste

1 Tbsp

Thai curry paste

1 tsp, red

ground cinnamon

1 tsp

ground cumin

1 tsp

ground allspice

1 tsp

table salt

¾ tsp

uncooked eggplant(s)

½ pound(s), unpeeled and cut into 1⁄2-inch cubes

plum tomato(es)

3 medium, chopped

reduced-sodium chicken broth

4 cup(s)

uncooked bulgur

1 cup(s), wheat

frozen green peas

1 cup(s)

fresh parsley

¼ cup(s), fresh, chopped

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until the onion is very tender, about 8 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.
  2. Stir the tomato paste, curry paste, cinnamon, cumin, allspice, and salt into the Dutch oven. Cook, stirring constantly, until fragrant, about 1 minute. Add the eggplant and tomatoes. Cook, stirring occasionally, over medium heat, until the eggplant and tomatoes begin to soften, about 5 minutes. Stir in the broth and bulgur; bring to a boil. Reduce the heat and simmer, covered, until the mixture thickens and the liquid is almost absorbed, about 25 minutes. Stir in the peas and heat through. Remove from the heat and stir in the parsley. Serve at once. Yields 2 cups per serving.
Notes
Bulgur is used as the main ingredient in many vegetarian dishes, such as tabbouleh (see recipe opposite page), pilafs, and casseroles, and as a nutritious extender for meat dishes.Bulgur can be used in place of rice in just about any recipe.

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