Red Bulgur Pilaf with Eggplant and Chickpeas

Method11 steps

1. 1

   Step 1: Score the bottoms of ALL 2 lb fresh tomatoes. Blanch in boiling water for about 30 seconds to loosen the skins.

   Tomato blanch: 30 seconds · 1 minUses 2 lb fresh tomatoes, for preparing tomato sauce · Water to blanch tomatoes; amount not specified; discard afterward

2. 2

   Step 2: Immediately transfer ALL the actual blanched tomatoes from stage 1 to an ice-water bath. Peel, chop and place ALL the actual peeled tomato flesh in a medium stockpot. Discard the tomato skins, blanching water and ice bath.

   Uses Complete actual blanched fresh tomato batch · Ice-water bath to cool blanched tomatoes; amount not specified; discard afterward

3. 3

   Step 3: Cook ALL the actual peeled, chopped tomatoes from stage 2 over medium heat, mashing with a potato masher until a puree forms. No fixed puree-forming time is specified.

   Uses Complete actual peeled chopped fresh tomatoes

4. 4

   Step 4: Continue cooking ALL the actual tomato puree from stage 3 for another 15 minutes over medium heat.

   Fresh tomato puree: another 15 minutes · 15 minUses Complete actual fresh tomato puree

5. 5

   Step 5: Keep ALL the actual cooked fresh tomato puree from stage 4 ready to dilute in stage 8. The finished sauce yield is unspecified.

   Uses Complete actual cooked fresh tomato puree

6. 6

   Step 6: In another medium stockpot over medium heat, cook ALL 1 chopped large onion in ALL ⅓ cup olive oil, stirring frequently, until softened and beginning to caramelize, about 15 minutes.

   Onion: soften 15 minutes · 15 minUses 1 large onion, chopped · ⅓ cup olive oil

7. 7

   Step 7: To ALL the actual softened onion and oil from stage 6, add ALL the peeled, diced eggplant (1), 1 teaspoon of the measured kosher salt and ALL 1 teaspoon seven-spice blend. Cook about 15 minutes, until the eggplant is softened. Then stir in ALL the half-can portion of ready cooked chickpeas, ALL 2 cups dry bulgur and the remaining 3 teaspoons measured kosher salt.

   Eggplant: soften 15 minutes before bulgur · 15 minUses Complete actual softened onion and olive oil · 1 large eggplant, peeled and diced · 1 teaspoon kosher salt for eggplant · 1 teaspoon Arabic seven-spice blend · ½ of one 14-ounce can of ready cooked chickpeas · 2 cups dry bulgur wheat · Remaining 3 teaspoons kosher salt for bulgur

8. 8

   Step 8: Dilute ALL the actual cooked tomato puree reserved in stage 5 with a little water to make a pourable tomato sauce. The dilution amount and final sauce yield are unspecified.

   Uses Complete actual reserved cooked tomato puree · A little water to dilute the actual cooked tomato puree; amount not specified

9. 9

   Step 9: Measure 2 cups of the actual diluted tomato sauce from stage 8 and add that measured draw to ALL the actual eggplant-chickpea-bulgur mixture from stage 7. Bring to a boil. Reserve the remaining tomato sauce for another use; do not assume the full prepared batch is 2 cups.

   Uses 2 cups actual diluted tomato sauce; remaining sauce reserved · Complete actual eggplant chickpea and seasoned dry bulgur mixture

10. 10

    Step 10: Cover the actual pilaf from stage 9, reduce to low and cook about 20 minutes, until the liquid is absorbed and the bulgur is cooked through. Check the actual grain doneness before serving.

    Covered red bulgur: about 20 minutes · 20 minUses Complete actual bulgur pilaf with measured tomato-sauce draw

11. 11

    Step 11: Taste ALL the actual cooked pilaf from stage 10, adjust with optional extra kosher salt and serve promptly. For later service, refrigerate promptly in shallow covered containers, within 2 hours, at 4°C or colder and reheat the actual portion throughout to 74°C (165°F).

    Uses Complete actual cooked red bulgur pilaf · Additional kosher salt to adjust the cooked pilaf; amount not specified