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Bulgur Pilaf with Tomatoes and Eggplant (Shulbato)

Bulgur Pilaf with Tomatoes and Eggplant (Shulbato)

By Courtney Hill & Malcolm JacksonJune 22, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    55 minutes
  • Rating

Palestinian shulbato is a type of bulgur pilaf. It features tomatoes, which tint the grain a rust-red hue, along with a few other summer vegetables, plus spices that lend an earthy aroma. For our version, we opt for cherry or grape tomatoes since they’re dependably good no matter the season, and we bolster their flavor with a few tablespoons of tomato paste. Both are cooked into the bulgur, but we separately sauté a mix of eggplant and cubanelle (or Anaheim) peppers and combine them with the pilaf at the end. This way, the vegetables develop flavorful caramelization but also retain their character. This shulbato is substantial enough to be a vegetarian main, but also makes a great side to roasted or grilled chicken or lamb. It’s delicious warm or at room temperature; if serving at room temperature, add the garnishes at the last minute.

Tip

Don’t substitute fine or medium bulgur for the coarse bulgur, which has a texture that’s an ideal match for the chunkiness of the vegetables. Also, different grinds of bulgur require different cooking and amounts of liquid for hydration.

Ingredients
  • 2

    tablespoons plus ¼ cup extra-virgin olive oil, divided, plus more to serve

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 1

    cup coarse bulgur

  • 3

    tablespoons tomato paste

  • 3

    medium garlic cloves, minced

  • 2 ½

    teaspoons ground cumin, divided

  • 1

    pint cherry or grape tomatoes, halved

  • 1

    pound eggplant, trimmed and cut into ½-inch cubes

  • 1

    cubanelle or Anaheim pepper, stemmed, seeded and cut into ½-inch pieces

  • Plain whole-milk yogurt, to serve

  • 2

    tablespoons lightly packed fresh cilantro, roughly chopped

Step 1

In a large saucepan over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and ¾ teaspoon each salt and black pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the bulgur, tomato paste, garlic and 2 teaspoons of the cumin. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomatoes, followed by 1¼ cups water. Bring to a full boil, then cover, reduce to medium-low and cook, without stirring, until the bulgur has absorbed the liquid, 15 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Step 2

Meanwhile, in a 12-inch nonstick skillet over medium-high, heat the remaining ¼ cup oil until shimmering. Add the eggplant and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the cubanelle pepper, remaining ½ teaspoon cumin and ¼ teaspoon each salt and black pepper. Cook, stirring occasionally, until the eggplant is deeply browned, 4 to 6 minutes. Set aside off heat.

Step 3

Using a fork, fluff the bulgur mixture, then taste and season with salt and pepper. Stir in about half of the eggplant mixture. Transfer to a serving dish and top with the remaining eggplant mixture. Dollop with yogurt, drizzle with additional oil and sprinkle with the cilantro.

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