This is a pilaf with flavorful eggplant and porcini. You will love it! It is a filling, dynamic meal that can be had for lunch or dinner. You can even make it and take it to school or work. Make sure to give it a shot!

Bulgur with Eggplant and Porcini [Vegan]




Cooking Time




  • 2 cups bulgur
  • 3 cups aubergines, in cubes
  • 4 cups of water
  • 1 cup tomato juice
  • 1 tablespoon dried porcini mushrooms
  • 1 onion, chopped
  • 4 cloves of garlic, melted
  • 8 teaspoons olive oil
  • fresh basil
  • salt and pepper


  1. Soak the mushrooms in water or a little white wine for 3 hours. Then squeeze out the liquid and finely chop them.
  2. Soak the aubergine cubes in salted water for 30 minutes. Rinse them and throw them in a pot along with the other vegetables and mushrooms.
  3. Add the water, tomato juice and bulgur. Cook over medium heat.
  4. Add oil and salt.
  5. Enjoy warm or cold.

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Nutritional Information

Per serving: Calories 226 | Carbs: 26 g | Fat: 12 g | Protein: 5 g | Sodium: 309 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.