Midyat Bulgur Pilaf with Eggplant

Midyat Bulgur Pilaf with Eggplant

A rustic and flavorful pilaf made with CEREN Midyat Bulgur, roasted eggplant, and tomato paste.

Ingredients

  • 1 ½ cups CEREN Midyat Bulgur
  • 2 medium eggplants, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons CEREN Tomato Paste
  • 3 tablespoons olive oil
  • 3 cups hot vegetable broth
  • 1 teaspoon cumin
  • Salt and black pepper, to taste
  • Fresh parsley for garnish

Instructions

Prepare eggplants: Dice eggplants, salt lightly, and let sit for 15 minutes to remove bitterness. Rinse and pat dry. Sauté in olive oil until golden, set aside.

Cook base: In the same pot, sauté onion and garlic. Stir in CEREN Tomato Paste, cumin, salt, and pepper.

Add bulgur: Add CEREN Midyat Bulgur and stir for 2–3 minutes to toast.

Simmer: Pour in hot broth, add sautéed eggplants, stir once, cover, and simmer on low for 20–25 minutes.

Rest and serve: Let rest for 10 minutes, fluff with a fork, and garnish with parsley.