Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Combining bulgur with eggplant and halumi cheese, this Syrian favorite (pronounced boor-GHOUL bee jeebn wal bet-in-JAN) makes a lovely vegetarian entrée. Coarse- or medium-ground bulgur works best. Halumi is a firm, chewy, rather salty cheese. To reduce its saltiness, soak the cheese in a bowl of fresh water for half an hour. You can also substitute mozzarella. Ingredients:
1 1/2 cups (6 ounces) diced halumi cheese |
6 cups (1-inch) cubed eggplant (about 1 pound) |
3/4 teaspoon salt, divided |
4 teaspoons olive oil, divided |
4 cups vertically sliced onion |
2 cups uncooked coarse-ground bulgur |
3 1/4 cups boiling water |
1/4 teaspoon black pepper |
Directions:
1. Soak cheese in a bowl of water for 30 minutes. Drain.
2. Place eggplant in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and pat dry with paper towels.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown, stirring frequently. Add 1/4 teaspoon salt, bulgur, boiling water, and pepper; bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes or until liquid is absorbed.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 10 minutes or until browned. Combine cheese, bulgur mixture, eggplant, and 2 teaspoons oil in a Dutch oven. Toss well to coat; place over medium heat 5 minutes or until cheese is soft. Serve hot.
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