Bulgur and eggplant pilaf

• rapeseed oil↗4 tsp tsp
• onion↗2 pieces

  halved and thinly sliced (about 280g), crushed to separate pieces

• finely chopped ginger1 tbsp tbsp
• bulgur↗75g g
• vegetable stock powder↗1 tsp tsp
• cumin seeds↗½ tsp tsp
• canned chickpeas↗400g g

  drained

• eggplant↗1 piece

  (about 260g), thinly sliced, or halved and sliced if larger

• coriander20g g

  chopped

• feta↗30g g

  crumbly (vegetarian, if needed)

• toasted almond slices↗10g g

Step-by-step instructions

1. 1

   Heat 2 tsp of oil in a large non‑stick skillet over medium heat and sauté the onion and ginger for 10 minutes, stirring frequently until soft and golden. Transfer to a plate.

2. 2

   Meanwhile, place the bulgur, vegetable stock powder and cumin seeds in a pot, add 400 ml water. Stir well, bring to a boil, cover and simmer on low for 10‑15 minutes, or until the liquid is fully absorbed. Add the canned chickpeas, cover and set aside.

3. 3

   Meanwhile, heat the remaining oil in the same skillet used for the onion over medium‑high heat and fry the eggplant slices for 8‑10 minutes, keeping them in a single layer. Flip them halfway through. Then cover and cook a few more minutes until the eggplant is tender.

4. 4

   Combine the cooked eggplant with the bulgur mixture, add the onion and coriander, then spread onto a serving platter and sprinkle with feta and toasted almond slices before serving.