Red Bulgur with Eggplant & Chickpeas (Shulbato)

Fall is finally here! It’s hard to believe we’re closer to October than Labor Day, and it’s still 90 degrees outside… It’s basically pumpkin spice bikini season 😂 Anyway, whether it feels like it or not, my brain is ready to start focusing on soul-warming, comfort food!

This week I want to share a delicious Middle Eastern recipe that’s been a staple in my house for a while now. Shulbato, which is Red Bulgar with Eggplant & Chickpeas is a delightfully comforting and homey dish that is the perfect vegetarian entree. There is some downtime during a few steps, but the active cooking time of this recipe is fairly low, considering the rich flavor and abundant recipe yield. And again, we are not a vegetarian household, and I promise, I don’t miss the meat in this one!

What is Bulgur?

Bulgur is a whole grain made from cracked wheat and is commonly used in Middle Eastern cooking. It’s full of protein and fiber and contains less gluten than other grains, making it easier to digest.

What is Shulbato?

Ok so what is Shulbato? Shulbato is a Palestinian red bulgur tomato stew with eggplant and chickpeas.

Red Bulgur with Eggplant & Chickpeas (Shulbato)

INGREDIENTS

Roasted Vegetables

• 1 Eggplant, large
• Salt
• 1 lb Zucchini, diced
• 1 tbsp Olive Oil
• 1 tsp Salt

Shulbato

• 3/4 cup Olive Oil
• 2 Yellow Onions, diced
• 1 tbsp Cumin
• 1 tbsp Salt
• 2 tsp Ground Black Pepper
• 3 cups Bulgur
• 1 28 oz can Diced Tomatoes
• 1 6 oz can Tomato Paste
• 6 cups Water
• 1 15 oz can Chickpeas, drained & rinsed

INSTRUCTIONS

Peel the eggplant leaving stripes of skin.

Cut the eggplant into 1 inch cubes and place the cubes in a strainer and generously sprinkle with salt. Why is salting eggplant necessary? What’s happening here? Salting the cut eggplant draws out the bitter liquid and allows it to drain out. This removes any bitter flavors and excess moisture. Won’t salting the eggplant make my food salty? Not to worry! After the eggplant has finished draining, we thoroughly rinse it and pat it dry. No sodium worries here!

Allow the eggplant to sit in the strainer for 45 minutes in the sink. Rinse the eggplant and pat dry. Preheat the oven to 425 degrees. Line a sheet pan with parchment paper or aluminum foil and cooking spray. Place the eggplant and zucchini on the pan. Drizzle with the olive oil and season with salt.

Roast the vegetables for 15 minutes, stir, and roast for 15 minutes more. Remove the roasted vegetables from the oven and set aside.

Heat olive oil in a large pot (with a lid) over medium-high until hot. Add in the onions and sauté for 5 minutes. Stir in the cumin, salt, and pepper. Add in the bulgur and toss until coated. Add the canned tomatoes and cook for 3 minutes, stirring to avoid sticking.

Stir in the tomato paste and cook for 1 minute. Add in the water, chickpeas and half of the Roasted Vegetables.

Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes (stirring occasionally). Add in the rest of the roasted vegetables and stir. That’s it!

Shulbato is delicious hot or room temperature and feeds a small army 🙌 I can’t wait to hear what you think!

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5 from 2 votes

Red Bulgur with Eggplant & Chickpeas (Shulbato)

Prep Time 1 hour

Cook Time 1 hour

Author Talia Kornfeld

Ingredients

Roasted Vegetables

• 1 Eggplant large
• Salt
• 1 lb Zucchini diced
• 1 tbsp Olive Oil
• 1 tsp Salt

Shulbato

• 3/4 cup Olive Oil
• 2 Yellow Onions, diced
• 1 tbsp Cumin
• 1 tbsp Sea Salt
• 2 tsp Ground Black Pepper
• 3 cups Bulgur Wheat
• 1 28 oz can Diced Tomatoes
• 1 6 oz can Tomato Paste
• 6 cups Water
• 1 15 oz can Chickpeas drained and rinsed

Instructions

Roasting Vegetables

• Peel the eggplant leaving stripes of skin, and cut the eggplant into 1 inch cubes. Place the cubes in a strainer and generously sprinkle with salt. Allow the eggplant to sit in the strainer for 45 minutes in the sink. Rinse the eggplant and pat dry. 
• Preheat oven to 425 degrees. Line a sheet pan with parchment paper and put the eggplant and zucchini on the pan. Drizzle with olive oil and salt. Roast for 15 minutes, stir, roast for another 15 minutes. Set aside.

Shulbato

• Heat olive oil in a large pot over medium-high until hot. Add in the onions and saute for 5 minutes. Stir in the cumin, salt, and pepper. Add in the bulgur and toss until coated. Add the canned tomatoes and cook for 3 minutes, stirring to avoid sticking. Stir in the tomato paste and cook for 1 minute. Add in the water, chickpeas and half of the Roasted Vegetables. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes (stirring occasionally). Add in the rest of the roasted vegetables and serve! Shulbato is delicious hot or room temperature!

Notes

Adapted from Olives, Lemons, & Za'atar by Rawia Bishara