Bulgur is a hearty and healthy dish that will primarily appeal to those who are on a diet or fasting. But this does not mean that this dish should always be eaten without meat. Any meat dish can be served with bulgur.
Ingredients:
- 3 carrots;
- 1 zucchini;
- 1 eggplant;
- 3 tomatoes;
- 1 tbsp. bulgur;
- 1 tbsp. water;
- green onions;
- olive oil;
- ½ tsp mixture of peppers;
- salt.
Preparation:
- Wash all vegetables under running water and dry with paper towels. Cut the zucchini and eggplant into large cubes with an approximate size of 2x2 cm. Put the cut cubes in any deep container and mix.
- Peel and cut the carrots into cubes. In this case, the carrot cubes should be smaller than the zucchini and eggplant cubes. Otherwise, they may be damp at the end of cooking.
- Wash greens, dry and chop finely with a knife. Add prepared ingredients to already chopped vegetables. Mix everything, season with olive oil and mix again.
- Pour 1 cup bulgur with vegetables, salt and pepper, mix thoroughly until smooth.
- Put the prepared vegetable mass with bulgur in a rectangular baking dish and flatten.
- Pour the contents of the form into a glass of plain water.
- Cut the tomatoes into rings and place in a dish on top of the vegetable mass. You need to overlap the tomato rings so that they all fit.
- Place the formed dish in the oven, preheated to 150 degrees, and bake for 1, 5 hours.
- 10-15 minutes before the end of cooking, the casserole can be sprinkled with grated cheese if desired, which will turn into an appetizing and very fragrant crust. A cheesy note will add some originality and piquancy to the dish.
- Remove the ready-made bulgur baked with vegetables from the oven, sprinkle in portions on plates, serve with any meat dish.
