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Categories:Viewed: 76 - Published at: 7 months ago
Ingredients
- 1 1/2 cups (6 ounces) diced halumi cheese
- 6 cups (1-inch) cubed eggplant (about 1 pound)
- 3/4 teaspoon salt, divided
- 4 teaspoons olive oil, divided
- 4 cups vertically sliced onion
- 2 cups uncooked coarse-ground bulgur
- 3 1/4 cups boiling water
- 1/4 teaspoon black pepper
Method
- Soak cheese in a bowl of water for 30 minutes. Drain.
- Place eggplant in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and pat dry with paper towels.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; saute 15 minutes or until golden brown, stirring frequently. Add 1/4 teaspoon salt, bulgur, boiling water, and pepper; bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes or until liquid is absorbed.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; saute 10 minutes or until browned. Combine cheese, bulgur mixture, eggplant, and 2 teaspoons oil in a Dutch oven. Toss well to coat; place over medium heat 5 minutes or until cheese is soft. Serve hot.
