Nabulsi Mtallatet El Betenjan متلتة الباذنجان

Ingredients

• 1 large eggplant, diced

• 4 small zucchini, diced

• 2 tomatoes, finely chopped

• 1 large onion, sliced

• 2 cups coarse burghul

• 1/4 cup tomato paste

• 1 tbsp sugar

• 1/3–1/2 cup olive oil

• 5 cups hot water

• 1 tbsp salt

• 1 tsp black pepper

• 1 tbsp cumin

• 1/4 tsp cinnamon

• Fresh parsley, for garnish

Instructions

1. Fry the eggplant

Dice the eggplant into small cubes and lightly salt if preferred. Heat oil in a pan and fry the eggplant until golden and softened. Set aside.

2. Build the flavor

In a large pot, heat the olive oil over medium heat. Add the onions and cook until soft and golden.

Add the zucchini and cook until softened and lightly caramelized. Stir in the chopped tomatoes and let everything cook down until jammy.

3. Add the tomato paste

Mix in the tomato paste, sugar, cumin, and cinnamon. Cook for 2–3 minutes until the tomato paste deepens in color and coats all the vegetables.

4. Add the burghul

Rinse the burghul and add it directly into the pot along with the fried eggplant. Season with salt and black pepper.

Pour in the hot water and stir well.

5. Let it simmer

Bring everything to a boil, then lower the heat, cover, and let simmer for about 20–25 minutes until the burghul is tender and the liquid is absorbed.

Finish with another drizzle of olive oil and fresh parsley before serving.

How We Eat It

Serve warm with:

• cold yogurt or laban

• fresh onions or green peppers

• pickles

• extra olive oil on top