Bulgur Casserole with Eggplant and Tomatoes Recipe
Bulgur casserole with eggplant and tomatoes is a kind of Polish take on a Middle Eastern grain dish, just in a convenient baked form. It works great as a meatless main that still really fills you up. The flavours are tomato‑herb, slightly reminiscent of leczo, but with bulgur instead of bread.
This casserole combines homely, leczo‑like flavours with the Middle Eastern character of bulgur, so it’s both comforting and a little bit “travel‑inspired”. The baked eggplant brings a hint of smokiness and a creamy texture, the bulgur adds pleasant fluffiness, and the cheese on top ties everything together into a hearty one‑dish meal. It’s a great way to bring more grains into Polish‑style cooking in a form that even die‑hard meat‑lovers tend to enjoy.
Chef's tips
Make sure the bulgur is cooked al dente – it will soften a bit more in the oven, so don’t overcook it in the pot. It’s really worth salting and drying the eggplant beforehand; this way it won’t soak up all the oil and turn spongy. Before putting the dish in the oven, taste the bulgur and sauce mixture – it’s your last chance to adjust the salt and heat, because after baking it will be hard to fix.
How to serve
Serve this casserole with a simple salad of cucumber and red onion or a mixed‑leaf salad with a light vinaigrette to freshen everything up. To drink, a glass of kefir, buttermilk or a dry, light red wine works very well if you’re making it for an adults’ dinner. It’s an ideal weeknight autumn meal when you want to cook once and eat twice – it reheats beautifully the next day.
Ingredients
- bulgur - 220 g
- water for the bulgur - 400 ml
- eggplant medium - 1 piece
- red bell pepper - 1 piece
- chopped tomatoes canned - 400 g
- onion medium - 1 piece
- garlic - 3 cloves
- yellow cheese grated - 120 g
- rapeseed oil for frying the vegetables - 3 tablespoons
- sweet paprika - 1 teaspoon
- hot paprika or more to taste - 0.25 teaspoons
- dried oregano - 1 teaspoon
- salt for the bulgur and vegetables - 1.25 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Rinse the bulgur in a sieve. In a pot bring 400 ml water with 0.5 teaspoon salt to a boil, add the bulgur, stir, cover and cook over low heat for 10 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
- Preheat the oven to 190°C (top and bottom heat). Prepare an ovenproof dish with a capacity of about 2 litres.
- Wash the eggplant and cut into roughly 1.5 cm cubes. Sprinkle lightly with salt, mix and set aside for 10 minutes to draw out some moisture. Then pat dry with paper towels.
- Wash the pepper, remove the core and seeds and cut into cubes. Peel the onion and dice finely. Peel and chop the garlic.
- Heat 2 tablespoons of oil in a large frying pan over medium‑high heat. Add the eggplant and fry for 8–10 minutes, stirring, until it softens and lightly browns. Transfer to a bowl.
- In the same pan add 1 tablespoon of oil, add the onion and fry for 3–4 minutes until softened. Add the pepper and fry for another 4–5 minutes.
- Add the garlic, sweet paprika, hot paprika and oregano. Fry for 1 more minute, stirring, until the spices become very fragrant.
- Pour the canned tomatoes into the pan, add 0.75 teaspoon salt and the pepper. Stir and cook for 5–7 minutes over medium heat until the sauce thickens slightly.
- Put the cooked bulgur into a large bowl, add the fried eggplant and the tomato sauce from the pan. Mix thoroughly so the bulgur is evenly coated with the sauce.
- Transfer the mixture to the ovenproof dish, smooth the top and sprinkle with the grated cheese.
- Bake in the preheated oven for 20–25 minutes, until the cheese melts and is lightly browned and the edges of the casserole start to bubble gently.
- After removing from the oven, leave the casserole to stand for 5–10 minutes so it firms up slightly before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot throughout; if it seems a bit dry, add a splash of water or tomato passata before reheating.
