Zucchini Aubergine Bulgur Recipes

Steps:

• Heat the olive oil in a pan and add the garlic and onion, finely chopped.
• When the onion is golden add the aubergine, zucchini and tomato, chopped in small cubes, and cook for approximately 10 minutes, at low/medium heat and covered with the lid.
• Add the bulgur and stir well. Add the honey, cider vinegar, orange juice, cayenne pepper and mint, stir everything well and cook for approximately 5 minutes at medium heat and covered with the lid.
• Add the chicken broth and, stirring frequently, cook until the bulgur is done.
• Add coriander leaves, and salt and pepper according to taste.
• Let it rest 10 minutes before serving.

Steps:

• In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
• Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
• Add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
• Cover, reduce heat to medium low for 10 minutes.
• Add artichokes hearts, eggplant and zucchini.
• Recover, and continue cooking for 10 more minutes.
• Stir in peas and parsley.
• Serve!

Steps:

• Heat the oil in a medium saucepan over medium heat.
• Add the onion and cook until lightly browned, about 3 minutes.
• Add the garlic and cook for another minute.
• Stir in the tomatos and basil, cooking 2 more minutes.
• Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
• Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
• Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
• Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
• Turn off the heat and let sit for 10 minutes.
• Sprinkle the parsley over the top.

Steps:

• Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes. Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces.
• While eggplant cooks, core tomatoes and cut off top 1/2 inch from each. Cut tops into 1/4-inch dice and set aside. Scoop out insides of tomatoes with a melon-ball cutter or a spoon into a medium-mesh sieve set over a bowl, leaving shells intact. Force pulp and juice through sieve, discarding seeds. Add enough water to juice to total 2 cups and set aside. Sprinkle tomato shells with 1/4 teaspoon salt, then invert onto a rack set in a shallow baking pan and drain 20 minutes.
• Scoop flesh from zucchini halves into a bowl using a melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Coarsely chop flesh and set aside.
• Cook chopped zucchini and onion in 1/4 cup oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add bulgur, sugar, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until bulgur is coated, about 1 minute. Add juice mixture, diced tomatoes, and currants and bring to a boil. Remove from heat and cover skillet, then let stand until liquid is absorbed and bulgur is tender, about 10 minutes.
• While bulgur stands, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
• Arrange tomato and zucchini shells, cut sides up, in an oiled 15- by 10-inch shallow baking pan. Brush insides of shells with oil and sprinkle with 1/4 teaspoon pepper (total), then sprinkle zucchini only with 1/4 teaspoon salt. Put bell pepper halves in an oiled 13- by 9-inch baking pan, then brush insides with some oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Stir eggplant pieces, 2 tablespoons parsley, and salt and pepper to taste into bulgur mixture. Spoon stuffing into vegetable shells, then drizzle stuffing with remaining 2 tablespoons oil and cover pans loosely with foil.
• Bake, switching position of pans halfway through baking, until vegetable shells are just tender but not falling apart, 20 to 30 minutes for tomatoes and zucchini and 30 to 40 minutes for bell peppers. Cool vegetables to room temperature, about 30 minutes. Sprinkle with remaining 2 tablespoons parsley just before serving.