Bourbourelia with a Twist

Ingredients

• 1 cup (200g) bulgur wheat 1 cup (200g) bulgur wheat
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 large eggplant, diced 1 large eggplant, diced
• 2 zucchinis, diced 2 zucchinis, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• Zest of 1 lemon Zest of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 38g (8g sugars)
• Protein: 10g
• Fiber: 9g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large bowl, combine the diced eggplant, zucchinis, red bell pepper, yellow bell pepper, and red onion.
3. 3.
   Drizzle the vegetables with olive oil and sprinkle with dried oregano, dried thyme, paprika, salt, and black pepper. Toss to coat evenly.
4. 4.
   Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. 5.
   Meanwhile, in a saucepan, bring the vegetable broth to a boil. Add the bulgur wheat and reduce the heat to low. Cover and simmer for 10-12 minutes, or until the bulgur is cooked and the liquid is absorbed.
6. 6.
   Remove the roasted vegetables from the oven and let them cool slightly.
7. 7.
   In a large serving bowl, combine the cooked bulgur wheat, roasted vegetables, crumbled feta cheese, and lemon zest. Toss gently to combine.
8. 8.
   Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle the diced eggplant with salt and let it sit for 15 minutes. Rinse well before using.
• Bulgur wheat — If you prefer a softer texture, soak the bulgur wheat in hot water for 10 minutes before cooking.

Tips & Tricks

• Feel free to add other roasted vegetables such as cherry tomatoes or mushrooms for extra flavor.
• For a more substantial meal, serve the Bourbourelia with a side of Greek salad and warm pita bread.
• If you prefer a creamier texture, you can mix in a dollop of Greek yogurt before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish is perfect for meal prep as it can be enjoyed warm or cold.

Serving advice

Serve the Bourbourelia warm as a main course or as a side dish alongside grilled chicken or fish. Garnish with fresh parsley for a pop of color.

Presentation advice

For an elegant presentation, transfer the Bourbourelia to individual serving bowls and sprinkle some extra crumbled feta cheese and lemon zest on top. Serve with a lemon wedge on the side.