Posted by: frizbeemom | November 8, 2010

Turkey, Bulgur and Eggplant Pilaf

I am an eggplant manic, so this dish is fabulous for any eggplant freaks like me!


  • 2 tsp olive oil
  • 1 med. onion, chopped
  • 2 med. garlic cloves, minced
  • 1/2 lb lean ground turkey breast
  • 1 Tbsp canned tomato paste
  • 1 tsp Thai red curry paste
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp allspice
  • 3/4 tsp salt
  • 1 small eggplant (1/2-3/4 lb), unpeeled and cubed into 1/2″ cubes
  • 1 can diced tomatoes
  • 4 cups light & fat free chicken broth
  • 1 cup uncooked bulgur, wheat
  • 1 cup frozen green peas

Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until the onion is very tender, a few minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.

Stir the tomato paste, curry paste, cinnamon, cumin, allspice, and salt into the Dutch oven. Cook, stirring constantly, until fragrant, about 1 minute. Add the eggplant and tomatoes. Cook, stirring occasionally, over medium heat, until the eggplant and tomatoes begin to soften, about 5 minutes. Stir in the broth and bulgur; bring to a boil. Reduce the heat and simmer, covered, until the mixture thickens and the liquid is almost absorbed, about 25 minutes. Stir in the peas and heat through.  Serve at once. Yields 2 cups per serving, about 4 servings.

I am only starting to cook with bulgur wheat. Any favorite recipes to share? Anyone else prefer this to rice?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: