Bulgur Pilaf With Aubergine


  • 1 glass of Extra Extra Coarse Bulgur
  • 1 tablespoon of olive oil
  • 1 small size onion (finely chopped)
  • 1 aubergine (chopped as small cubes)
  • ¼ red capia pepper (chopped as small cubes)
  • 1 pinch of basil
  • 1 coffee spoon of butter
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 2 glasses of hot water




1- Chop aubergine into cubes, fry and take them to a separate cup. Put olive oil and butter into a broad and shallow pan. When melt add the onions and red capia peppers at the same time and char them.

2- Then, add Extra Extra Coarse Bulgur. Add salt and fried aubergines. Leave bulgur for cooking for 15 minutes under low heat until bulgur almost absorbed water by adding sugar and hot water without waiting.

3- You may serve your bulgur pilaf with finely chopped basil after letting it rest for 20 minutes.