How To make Eggplant Pilaf In Olive Oil

Bulgur Pilavı, Bulgur Pilaf Recipe: A Must Try Turkish SUPERFOOD is SO Simple and Delish

Today we have a great recipe that is one of our absolute favorites. It's important to us both as heritage, and as how healthy and bereketli it is. Bulgur means boiled, dried and cracked wheat grains and it comes in different sizes. When it is coarsely ground, we use it to make pilav. Medium grind is usually used to make kısır and dolma. Finely ground bulgur is great for soups, meatballs and veggie balls. To give you a clear picture, if Asia is the homeland of rice, America, the homeland of corn, Anatolia is the homeland of bulgur wheat. We use bulgur in almost every dish. It is nutritious, fulfilling and a superfood so it is a good ingredient in times of famine as well. Today we will be making the ultimate Bulgur pilav the way my dad taught me. It is soft, fluffy, healthy and heaven on earth! Enjoy and leave us a like and a comment if you liked the video. Have a wonderful weekend!

#BulgurPilaf #BulgurPilafRecipe #BulgurPilaviRecipe #BulgurPilavı

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2 cups coarsely ground bulgur
2 onions, diced
1 small carrot, grated
4 cloves of garlic, sliced
2 tablespoons olive oil
1 heaped tablespoon + 1 teaspoon butter
2 tablespoons hot red pepper paste
2 tablespoons tomato paste (alternatively, 200 ml tomato puree)
400 g boiled chickpeas
1 tablespoon dried mint
1 teaspoon dried thyme ( or oregano)
1 teaspoon salt
1 teaspoon black pepper

To garnish:
Pickles
Savory yogurt

• Brown the 1 tablespoon butter and olive oil in a pot.
• Add in the onions and sauté for a couple of minutes.
• After the onions are softened, stir in the garlic and continue to sauté.
• Add the tomato and pepper paste. Use the tip of your spatula to mix the paste with the onion and garlic evenly.
• Add the bulgur, carrot and chickpeas. Continue to stir after adding every ingredient.
• Time to spice up the pilav! Season with dried mint, thyme, salt and black pepper and add 1 teaspoon red pepper flakes, if using sweet red pepper paste.
•Pour in boiling water up to 2 cm higher than the level of the bulgur. It will take around 4 cups of boiling water depending on the size of your pan.
•Add 1 teaspoon butter and simmer for 10-15 minutes-depending on the size of the bulgur- on low heat. Unlike rice pilav, leaving a little water at the bottom of the pan will make your pilav better.
•Turn off the heat and cover with a kitchen cloth and let it rest for 10 minutes.
•Fluff up and serve with yogurt and pickles to level up the joy and eat the bulgur pilav like we do!

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Eggplant pilaf 1, no rice no meat!

Onion, carrots, chickpeas, eggplants, garlic, cumin, salt, black pepper

Greek Eggplant & Feta Pie/ Melitzanopita

πίτα μελιτζάνας

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1 pound phyllo dough, thawed and at room temperature
3/4 cup olive oil or melted butter
3 eggplants
1 bunch scallions, finely sliced
​1 bunch fresh parley
​2 tablespoons chopped fresh mint
1 tablespoon chopped rosemary
2 eggs
3/4 cup Panko breadcrumbs
1/2 pound shredded parmesan or kasseri cheese
1/2 pound feta, crumbled
salt and freshly ground pepper, to taste
pinch of crushed red pepper flakes
1/4 cup olive oil
sesame seeds (about 2 tablespoons)
​
​Set your oven to the high broil setting. Place the oven rack as close to the heat element (or flame) as you can.
​Line a baking sheet with aluminum foil.
Pierce the eggplants and rub them with some oil. Piercing them will prevent them from exploding in the oven.
​Place the prepared eggplants on the lined baking sheets and into the oven.
Broil them for 20-25 minutes, flipping them over halfway through.
Allow to cool.

​Preheat the oven to 400 degrees Fahrenheit, 204 degrees Celsius.
While the eggplant is cooking in the oven, place the sliced scallions with the 1/4 cup olive oil and cook over medium heat for about 5 minutes until soft.
​Remove the skin from the cooled eggplant and place the flesh in a large mixing bowl.
​Finely chop the mint, parsley, and rosemary and place in the pan with the cooked scallions. Do not cook the herbs.
​Add the scallions, chopped herbs, and oil to the eggplant in the large bowl.
Add the breadcrumbs, feta, parmesan, salt, and pepper. Taste and adjust seasoning if needed.
Beat the two eggs lightly in a small bowl, then add them to the eggplant mixture.
Mix well to combine.
Brush some butter or oil all over a deep dish pie pan that measures 9-10 inches in diameter.
​Place a stack of four sheets of phyllo into the pie pan making sure that the inside bottom of the pan is covered and the remaining is hanging over the side of the pan. Drizzle some oil over the phyllo and repeat this step going around the pan three more times, oiling each stack as you go.
Place all of the filling in the phyllo lined pie dish and fold the phyllo sheets hanging over the sides on top of the filling drizzling each stack with oil.
​Place another stack of four sheets on top and tuck the excess phyllo into the sides of pan. Drizzle with more oil. Do the same with the final remaining sheets of phyllo.
​Scour the pie into 8 slices or more if you will be serving smaller pieces. Try not to cut all the way down to the filling.
Drizzle about 1/4 cup of water all over the top layer of phyllo and sprinkle with sesame seeds.
Place the pie dish on a baking sheet to make it easier to transfer in and out of the oven.
​Bake for 1 hour - 1 hour and 15 minutes. The pie is ready when it is golden brown all over.
Allow to cool at least 20 minutes before serving.
​Enjoy!



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Revealing the Original Baba Ganoush and Mutabbal - 2 Delicious Eggplant Mezze

Baba Ganoush is often misnamed in the Western world and confused with Mutabbal, which is a similar dish made with roasted eggplants. They are however quite different and in this video we are making both of these amazing Levantine meze dishes.

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Baba Ganoush
Ingredients:
• 2 large or 3 medium eggplants
• 2 green chilies
• 1 paprika pepper (or red bell pepper)
• 1 tomato
• 2 cloves of garlic
• ½ red onion
• 2 tbsp olive oil
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 2 tsp chili flakes (optional for the heat)
• 1 tsp salt
• ½ tsp black pepper
• Chopped parsley to garnish
Instructions:
1. Poke the eggplants and roast on the stove top for 15 minutes until nicely charred, rotate every 5 mins
2. Roast the chilies and the tomato in the oven for 30 minutes at 200°C / 390°F
3. Transfer eggplants to a bowl, cover with a plastic wrap or lid, this will make the peeling easier
4. Peel the skins of the vegetables and roughly chop the eggplants to small chunks
5. Transfer the chopped eggplants to a bowl
6. De-seed the chilies and roughly chop the chilies, tomatoes and add into the bowl
7. Finely mince the garlics and finely chop the onion add into the bowl
8. Add 2 tsp salt, 1 tsp cumin, ½ tsp black pepper and optionally 2 tsp chili flakes (pul biber) for heat
9. Finally add 2 tbsp olive oil, 1 tbsp lemon juice and mix to combine
10. Transfer to a bowl and gently layer the mixture
11. Serve and garnish with pomegranate molasses and chopped parsley

Mutabbal
Ingredients:
• 2 large or 3 medium eggplants
• 1 clove of garlic
• 3 tbsp tahini (substitute or add yogurt to taste for the Turkish version)
• 1 lemon (juice) (about ¼ cup)
• 1 tsp cumin
• 1 tsp salt
• Pinch of freshly ground black pepper
• 1 - 2 tbsp olive oil to garnish
• pomegranate seeds and sumac to garnish
Instructions:
1. Chop the peeled and roasted eggplants in small chunks and add into the bowl
2. Mince and grind the garlic together with 1 tsp salt and add into a small bowl
3. Squeeze 1 lemon (1/4 cup lemon juice) and add into the garlic together with 1 tsp ground cumin
4. Mix and let the mixture sit for 5 - 10 mins for the garlic flavor to infuse
5. Strain through a sieve (optional to filter garlic bits and mellow down the flavor) and add into pot.
6. Season with a pinch of freshly ground black pepper
7. Finally add ¼ cup tahini and mix with a fork or whisk to smash and combine
8. In Turkey and Syria, along with tahini, equal amount of yogurt can also be added
9. Garnish with olive oil and pomegranate seeds and optionally with fresh mint and sumac

0:00 Preparing the Eggplants
2:03 Baba Ganoush
4:53 Mutabbal

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Turkish Pilav (Pilaf) With Orzo | Best Turkish Side Dish

Turkish pilaf with orzo Şehriyeli Pilav is our favorite side dish at home that goes well with almost any Turkish dish. With browned orzo in butter, it has a nutty taste and with hints, it is very fluffy.
Here is the written recipe:
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Ingredients For Turkish Rice Pilaf With Orzo:
2 cups Baldo, Osmancık, Calrose, or similar long-grain rice that doesn't contain too much starch
1 tsp salt, 2 cups hot water to soak
4 tbsp orzo pasta
1 heaped tbsp butter
4 tbsp olive oil
salt to taste
3+1/4 cups hot water (or you can use some chicken stock)

Here is the plain classic Turkish Fluffy Pilaf recipe:
Ottoman Dish Mahmudiyye Recipe:
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برغل بالباذنجان والبندورة || Bulgur with Eggplant recipe. Easy and yummy!

برغل بالباذنجان والبندورة || Bulgur with Eggplant recipe. Easy and yummy!
full recipe:

how to make healthy bulgur with roasted eggplant Turkish style cracked wheat. yummy and super easy to make Bulgur with Roasted Eggplant.
bulgur wheat pilaf with tomatoes, eggplant and pepper with a lot of olive oil. you must try this delicious Turkish dish.! yummy and healthy bulgur with vegetables recipe for lunch or dinner. this vegetable recipe is suitable for vegetarians. #bulgur #vegetarian #برغل
Bulgur pilaf recipe is a good option to include in your weight loss diet recipes.

ingredients:
1 Eggplant cut into cubes
2 tbsp olive oil
1 tsp salt
1/4 tsp black pepper
3 tbsp olive oil
1 chopped onion
1 hot green pepper
1 chopped bell pepper
1 tbsp tomato paste
2 chopped ​​tomatoes
1 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/2 tsp sumac
1 1/2 cups coarse bulgur

طريقة البرغل الصحي مع الباذنجان المشوي. طريقة لذيذة وسهلة لبيلاف البرغل مع الطماطم والباذنجان والفلفل مع الكثير من زيت الزيتون. يجب أن تجرب هذا الطبق التركي اللذيذ.
بسموها البعض المتلتة او المثلثة، وصفة البرغل الصحي واللذيذ مع الخضار للغداء او العشاء. وصفة الخضار هذه مناسبة للنباتيين. تعد وصفة بيلاف البرغل خيارًا جيدًا لتضمينه في وصفات النظام الغذائي لخسارة الوزن.

المكونات:
1 باذنجان مقطع مكعبات
2 ملعقة زيت زيتون
ملعقة صغيرة ملح
1/4 ملعقة صغيرة فلفل اسود
3 ملاعق زيت زيتون
1 بصل مفروم
1 فلفل اخضر حار
1 فلفل اخضر حلو
1 ملعقة رب البندورة
2 بندورة مفرومة
ملعقة صغيرة ملح
1/4 ملعقة صغيرة فلفل أسود
1/4 ملعقة صغيرة بابريكا
1/2 ملعقة صغيرة سماق
1 1/2 كوب برغل خشن

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