Recipe

Politiko Pligouri Me Melitzanes (greek Bulgur With Fried Eggpla Recipe

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Ingredients

Directions

Step #1 Place the bulgur in a medium-sized bowl & add the water.
Step #2 Toss it a little & let it sit, for 2 to 3 hrs, covered with a cloth, until all the water is absorbed.
Step #3 (You can hasten this process by following package directions & adding boiling water to the bulgur instead.
Step #4 Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome & fluffy.
Step #5 ) Wash & pat dry the eggplant.
Step #6 Trim the stem & bottom.
Step #7 Cut the eggplant in half lengthwise, & cut each half into four or five strips.
Step #8 Cut each strip into small cubes, a little less than an inch square.
Step #9 Place them in a colander, sprinkle with 1 to 2 tsps salt.
Step #10 Place a weight (such as a pot cover) over the eggplant & let drain for 30 mins.
Step #11 Rinse & drain well, squeezing to remove excess liquid, & pat dry.
Step #12 Heat half the oil In a large-ish skillet & add the sliced eggplant (you may have to do this in two batches).
Step #13 Stir-fry the eggplant continuously until it is coated with the oil & begins to soften.
Step #14 Add the garlic & continue to fry until the eggplant is very soft, 8 to 10 mins.
Step #15 Remove from heat & toss together with the bulgur.
Step #16 Add the dill & mint to the bulgur salad & toss to mix.
Step #17 Spice up with lemon juice & salt & serve.
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