Aside from loving the taste of the food...I love all of the colors and textures. The ingredients are fresh, and the dishes almost always create a beautiful presentation on the plate. I have been inspired to photograph this "new" food as I prepare it. For myself, because I am drawn to its beauty, but also to share with you guys. I have decided to post a pic and recipe for one dish a week....and call it What's Cooking Wednesday.
Tonight is Eggplant Bulgar Pilaf
and the Recipe is:2 cups of bulgur (I chose to use fine bulgur, but it'll be great with coarse bulgur, too)
3 1/2-4 cups of water
1 big American eggplant or 2 regular size ones, peeled in stripes and diced
4 tomatoes, diced
1 onion, chopped finely
2 banana peppers, chopped
1 red pepper, chopped
2 tbsp pine nuts
1 tbsp currants
2 tbsp olive oil
1/2 bunch flat leaf parsley, chopped
salt & pepper
-Brush olive oil on a shallow oven pan (use aluminum foil to avoid a mess) , put diced eggplant on it, and bake for 20-25 minutes at 375F.
-Heat 2 tbsp olive oil in a pot (it's easier to cook bulgur with non-stick pots). Add onions and stir for a couple of minutes. Add pine nuts, red and green peppers, and currants. Stir until peppers are cooked and nuts are golden brown.
-Add diced tomato and cook for 4-5 minutes.
-Add bulgur, stir constantly for a couple of minutes.
-Add water. Start with 3 1/2 cups of water. Cover and cook on low-medium until bulgur soaks water--this will take approximately 20-25 minutes. Some bulgur would be fine with a bulgur to water ratio of 1 to 1 1/2, some with 1 to 2. So check if the bulgur is cooked; if not add the rest of the water. Cover and cook on low.
-After you turn it off, cover the top of the pot with a clean kitchen towel or a paper towel. Put the lid back on and let rest for 10 minutes.
-Fluff the pilaf with a serving fork. Add eggplant and parsley. Mix well and serve
from Almost Turkish Recipes, my new favorite blog
