Politiko Pligouri Me Melitzanes Greek Bulgur with Fried Eggpla
Transform your weeknight dinner with *Politiko Pligouri Me Melitzanes*, an irresistible Greek dish showcasing tender bulgur wheat infused with the vibrant flavors of fried eggplant, tangy tomatoes, and fragrant oregano. This wholesome recipe, topped with crumbled feta cheese and a splash of lemon juice, offers a delightful balance of textures and Mediterranean aromas. Ready in just under 45 minutes, it's an ideal option for a flavorful vegetarian main course or as a robust side dish to complement grilled meats or fresh salads. With its wholesome ingredients like olive oil, garlic, and parsley, this recipe brings the essence of Greek cuisine straight to your table. Perfect for cozy meals or casual dinner gatherings!
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Recipe Information
Ingredients
- 200 grams bulgur wheat
- 500 milliliters water
- 2 medium eggplant
- 6 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 2 medium tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams feta cheese
- 1 tablespoon lemon juice
Instructions
Wash the eggplants, remove the stems, and cut them into bite-sized cubes. Sprinkle the cubes with a pinch of salt and let them sit for 10 minutes to draw out bitterness. Pat them dry with paper towels.
Heat 4 tablespoons of olive oil in a large pan over medium heat. Fry the eggplants in batches until golden brown and tender, about 5-7 minutes per batch. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
Dice the onion and mince the garlic. In the same pan, add 2 tablespoons of olive oil and sauté the onion until translucent, about 3 minutes. Stir in the garlic and cook for another minute.
Meanwhile, chop the tomatoes into small pieces. Add the chopped tomato and tomato paste to the pan, cooking until the mixture thickens, about 5 minutes.
Stir in the bulgur wheat, ensuring it is coated well with the tomato mixture. Pour in the water, add the salt, black pepper, and dried oregano, and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 10-12 minutes, or until the bulgur has absorbed the water and become tender.
Once the bulgur is cooked, gently fold in the fried eggplants and chopped parsley. Allow the mixture to warm through for 2-3 minutes.
Crumble the feta cheese over the top and drizzle with lemon juice before serving. Optionally, garnish with additional parsley for presentation.
Serve warm as a standalone dish or alongside grilled meats or salads for a complete meal.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4746 mg | 206% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 72.8 g | 260% | |
| Total Sugars | 51.5 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 792 mg | 61% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4234 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
