Food for Thought
Called burghul bi banadoura in Arabic, this popular, hearty dish, made with eggplant or zucchini, is a staple of kitchens in Lebanon and Syria.
- 3 tablespoons vegetable oil
- 3 onions, finely chopped
- 3 garlic cloves, crushed
- 1 kg eggplant, peeled and chopped into 3cm cubes
- 4 tomatoes, seeded and chopped into 1⁄2cm cubes
- 300 ml vegetable stock
- 250 g coarse burghul, rinsed and drained
- Salt and freshly ground black pepper, to taste
- Lara Ariss
- Instagram: @laraariss
Method of Preparation
- Heat the vegetable oil in a medium pot over medium-low heat. Add the onions and garlic. Season with salt and pepper, and sauté́ until the onions are translucent and the garlic is fragrant, about 15 or 20 minutes.
- Increase the heat to medium and add the eggplant, stirring occasionally, until it starts to change color, about 20 minutes. If you prefer, replace the eggplant with zucchini – remove the stems, trim the ends, peel and chop into 1cm cubes before cooking.
- Stir in the tomatoes, cover the pot and simmer for 30 to 45 minutes, or until the tomatoes have released their juice.
- Pour in the vegetable stock, bring to a light simmer and add the burghul. Bring to a gentle boil, reduce the heat to low and cover for 20 to 30 minutes, or until all the liquid is absorbed and the burghul is al dente.
- Transfer to a serving dish and serve, piping hot or at room temperature, with yogurt