Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant) Recipe

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Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant)
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Ingredients:

Directions:

  1. Soak cheese in a bowl of water for 30 minutes. Drain.
  2. Place eggplant in a colander; sprinkle with 1/2 teaspoon salt. Toss well. Drain 30 minutes. Rinse and pat dry with paper towels.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown, stirring frequently. Add 1/4 teaspoon salt, bulgur, boiling water, and pepper; bring to a boil. Cover, reduce heat to medium low, and simmer 15 minutes or until liquid is absorbed.
  4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 10 minutes or until browned. Combine cheese, bulgur mixture, eggplant, and 2 teaspoons oil in a Dutch oven. Toss well to coat; place over medium heat 5 minutes or until cheese is soft. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 235.92 Kcal (988 kJ)
Calories from fat 31.23 Kcal
% Daily Value*
Total Fat 3.47g 5%
Sodium 305.78mg 13%
Potassium 477.69mg 10%
Total Carbs 46.96g 16%
Sugars 6.09g 24%
Dietary Fiber 12.22g 49%
Protein 7.13g 14%
Vitamin C 6.9mg 11%
Iron 0.9mg 5%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 71.25 Kcal (298 kJ)
Calories from fat 9.43 Kcal
% Daily Value*
Total Fat 1.05g 5%
Sodium 92.34mg 13%
Potassium 144.26mg 10%
Total Carbs 14.18g 16%
Sugars 1.84g 24%
Dietary Fiber 3.69g 49%
Protein 2.15g 14%
Vitamin C 2.1mg 11%
Iron 0.3mg 5%
Calcium 16.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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