Bulgur with cheese and eggplant

From The New Book of Middle Eastern Food, by Claudia Roden, this Syrian recipe combines bulgur with salty cheese and smooth eggplant. If you cannot find halloumi, substitute feta or mozzarella. Serves 4-6, as a vegetarian main dish or a side dish with grilled chicken and a spinach salad.

1 eggplant (approx. 3/4 lb) cut into 1-inch cubes
Kosher salt
1-1/2 large onions, diced
Vegetable oil
2 cups coarse-ground bulgur, washed in cold water and drained
3-1/4 cups boiling water or chicken stock
Black pepper
7-9 oz halloumi or feta cheese, cubed

Sprinkle the eggplant generously with salt and leave in a colander for 30 minutes. Rinse, and dry with paper towels.

Fry the onions in 2 Tbsp oil until golden. Add the bulgur and stir. Pour in the boiling water or stock, season with salt and pepper, and stir well. Cover and cook on very low heat for 15 minutes, or until the water as has been absorbed and the bulgur is tender.

Fry the eggplant briefly in hot oil, turning the cubes so that they are lightly colored all over. Lift out, and drain on paper towels.

Stir 4 Tbsp oil into the bulgur. Add the cheese and eggplant, and gently fold together. Heat through with the lid on until the cheese is soft. Serve very hot.