Lenten recipes tend to be rather boring and monotonous. So let’s bring a bright touch of oriental flavor to the lean table. Today I will tell you how to cook bulgur with vegetables – a versatile dish that can become a hearty snack and even a main course if served hot.
Bulgur is a very tasty and popular wheat groat in the Middle East, which for some reason is little known in our country. But in vain! It is a storehouse of protein and fiber. With a fairly neutral taste, bulgur is perfect for a wide variety of dishes from fresh salads to fragrant pilafs.
Nowadays, imported vegetables are sold in supermarkets all year round, which, unfortunately, cannot boast of a richness of taste. Roasting (ideally on coals or an open fire) transforms them beyond recognition, but even an ordinary oven helps them to “open up”, and spicy herbs will complement the harmony of taste and aroma.
Recipe for bulgur with vegetables

Ingredients:

Bulgur – 1/2 cup
Eggplant – 1 pc.
Lemon juice – 1 tbsp.
Parsley – 1 bunch
Garlic – 1 clove
Sweet red pepper – 1 pc.
Mint – 1 bunch
Olive oil – 3 tbsp.
Red onion – 1/2 pc.
Salt – to taste

Cooking:

Boil 1 cup of water in a small saucepan, add bulgur. Reduce heat and cook until liquid is completely absorbed.
Wash pepper and eggplant. We spread it in a heat-resistant form (line it with foil so that there are no difficulties with washing it later) and bake in an oven already heated to 240 degrees until scorching appears on the pepper (it needs to be turned over from time to time).
After baking, the pepper is placed in a plastic bag so that it “sweats” there, leave for 20 minutes, after which it is easy to remove the skin from it. We also remove the skin from the eggplant. We cut the pulp of vegetables with a knife.
In a salad bowl, mix bulgur, baked vegetables. We chop mint leaves (without hard stems), parsley, onion and garlic. Add to salad, drizzle with olive oil and lemon juice, salt. Let cool slightly and serve.