Zucchini and Eggplant with Bulgur, Feta and Basil

I had  some zucchini and eggplant sitting in the fridge a few nights ago, and had to make something for dinner. My husband is a meat eater,but even he enjoyed this meat-free dish! 🙂 This recipe serves 2 people. (Sorry, I don’t have a picture this time around!) Here’s what I threw together:

 Zucchini and Eggplant with Bulgur, Feta and Basil


  • 1 eggplant
  • 3 zucchini
  • 3 cloves of garlic, minced/finely crushed and chopped
  • juice of 1 lemon
  • 1/2 medium red onion
  • 1/2 cup bulgur (medium grade. bulgur must be put into a bowl,and soaked in 1 cup warm water for about 1 hour, OR you can microwave it at 45 second intervals. It usually takes me 2- 45 second intervals to get it to the proper texture. Once soaked, drain the bulgur by taking small handfuls and squeezing out the water, and putting the squeezed bulgur in a separate bowl.)
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup feta cheese (not vegetarian, but you can substitute this obviously for vegetarian cheeses….)
  • extra virgin olive oil (1 tbsp, and 2 tbsp.)
  • dash salt and pepper


  • cut the eggplant in half, then slice each half into 1/4 inch slices.
  • lay out in large bowl/plate in layers, sprinkling a dash of salt over each layer to soak up any oils from the eggplant.
  • put a frying pan over medium heat, and cook the eggplant slices on each side for about 5-10 minutes (until golden brown and shriveled)
  • set aside in a bowl/plate lined with paper towel.
  • peel and slice zucchini into 1/4 inch slices.
  • slice and chop the red onion.
  • place the first tbsp of extra virgin olive oil into the pan, and cook the zucchini and onion with 1/2 of the lemon juice until the onion turns golden.
  • in a seperate bowl, mix the cheese, basil, garlic, salt & pepper.
  • pour the zucchini mixture into the bowl with the cheese, and stir well.
  • add the bulgur, add the other 1/2 of the lemon juice, and stir well again.

To serve:

  • line 2 bowls with the sliced eggplant.
  • pour the zucchini bulgur mix into each bowl.
  • garnish with some freshly chopped basil.
  • enjoy! 🙂

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