Eggplant and Almonds over Bulgar Wheat


So per my pleading, my dad added eggplant to his concrete garden this summer and with great results – so great that I had to become veryyyyyyy creative with how to prepare it.  This is where came and saved the day!!!  One of the findings that I absolutely loved was this recipe!  A completely vegetarian meal but with an incredible amount of protein and with hearty satiety!  Further, the combination of mint and chili powder over the Bulgar wheat gives it a Middle Eastern flair!  Enjoy and give me your opinion!


  • 2 large eggplants, cut into cubes
  • salt
  • 1/4 cup olive oil
  • 1 large onion, minced
  • 2 cloves garlic, minced
  • 1 cup whole almonds, skin removed
  • 2 cups cherry tomatoes, halved and seeded
  • 4 mint leaves, sliced
  • 2 tablespoons white wine
  • 2 tablespoons white sugar
  • 1 pinch salt
  • 1/2 teaspoon chili powder
  • 1/2 cup chopped fresh parsley


  1. Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
  3. When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.

Nutrition Information (per serving):

Servings Per Recipe: 4

  • Calories: 458
  • Total Fat: 32.4 g
  • Cholesterol:  0 mg
  • Sodium: 216 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 15.3 g
  • Protein: 11.7 g

*Suffering from Sticker Shock because of the seemingly high caloric content?  Trust me….these serving sizes are LARGE and the protein fiber ensure a full belly :).  With high-quality calories like these, you can skip the guilt!


2 responses »

  1. Pingback: Eggplants! « Teh's Tales, Ian's Yarns

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