Eggplant Bulgur Casserole

I love casseroles because 1) it’s all in one – easy to serve, easy to clean-up; 2) it’s a great way to get more vegetables in my kids' diets; and 3) I am from the Midwest – doesn’t everyone from the Midwest love a casserole?

This is a great recipe for mid-week. I made it the night before I wanted to serve it for dinner and then we took it later in the week for lunch. The eggplants and tomatoes are from the local farmer’s market. Bulgur is a great whole grain that has a slightly nutty flavor. It is available by other grains and flours in most grocery stores. Instead of the Indian spices, you could use Italian herbs. We served it with goat cheese sprinkled over the top. Yum!

Eggplant Bulgur Casserole

2 medium eggplants, chopped into 1 inch square pieces
4 tomatoes
2 teaspoons mustard seed
1 onion, diced
2 teaspoons cumin
1 teaspoon turmeric
2 teaspoons ground coriander seed
1 cup bulgur
2 cups water

1. Add mustard seeds to 1 tablespoon of olive oil in a large pot and sauté over medium high heat until the seeds start to pop.
2. Turn down to medium heat and add onions and sauté for a few minutes until they start to soften.
3. Add the eggplant, tomato, cumin, turmeric and coriander and continue cooking over medium heat for about 5 minutes – eggplant should be starting to soften and skin may be browning.
4. Mix in the bulgur and cook for a few more minutes before adding the water. Bring to a boil and turn down to a simmer until water is absorbed, about 20 minutes.