Ingredients
1 cup bulgur
1 onion
1-2 peppers
1-2 tomatoes
1 small zucchini
1 small eggplant
100 g mushrooms or cabbage
1 carrot
5- 6 cloves garlic
4-5 tbsp sunflower oil
bouillon cube - beef chicken or mushroom
pepper
celery and parsley - leaves
Photo added on
Photo author
tillia
Method
Peel eggplant, cut into cubes, add salt and set aside for half an hour. In the oil sauté the chopped onion, grated finely grater carrot, chopped peppers, mushrooms, zucchini and eggplant Rinsed well. Stifled, add chopped (or grated) tomatoes, crushed garlic, the bulgur, other spices, leaving little for sprinkling of parsley and 2.5-3 cups of water. Dish simmer until water evaporates and the bulgur swell. You can then transfer to a baking dish and bake in the oven. Sprinkle with chopped parsley.
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Difficulty
Average
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Comments
For the first time cook bulgur. I made the top improvisation and definitely taste the dish with bulgur I liked much more than prigoveno rice. Apparently in the future will replace some meals with rice groats.
liked me and I'll try it.
Bravo for best recipe lately cook only with bulgur and we especially liked the whole families sign. Ill surely try. Thank you!
I am glad that you like and hope you like her do
Do not upload another recipe, but now, in the winter I used carrots, celery and cabbage, cut into strips, cauliflower, peas and olives. General products can improvise.