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]

Advertisement

Calories

226

Cooking Time

30

Advertisement

Ingredients

  • 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
Advertisement

Preparation

  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.
Advertisement

    Discover more recipes with these ingredients

  • Eggplant
Advertisement

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.