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Bulgur with Grilled Eggplant and Aged Goat Cheese "Bon Lait"

Step-by-step method

Let’s cook

At a glance

You're working with a luxurious aged goat cheese that transforms this simple bulgur and eggplant dish into something special—the tricky part is giving the eggplant a 30-minute sweating session to remove excess moisture before grilling, then everything comes together in about 30 minutes of cooking. Crispy bacon and caramelized grilled eggplant make this one-pot meal feel restaurant-worthy, especially finished with that creamy, tangy goat cheese.

  1. 1/6

    Cook the bulgur

    Prepare the bulgur according to the instructions on the package. I pour dry bulgur into a pot, cover it with hot water, add salt, and stir. The water-to-bulgur ratio should be about 3:1.

    For this step

    0/2

  2. 2/6

    Let the eggplant sweat

    Slice the eggplant lengthwise. Lay the slices side by side on paper towels and sprinkle with salt. Let them "sweat" for half an hour. Pat the eggplant dry and season with pepper.

    For this step

    0/3

  3. 3/6

    Grill the eggplant

    Grill the eggplant slices under the oven broiler or on a regular or ridged grill pan. Set aside.

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Bulgur with Grilled Eggplant and Aged Goat Cheese "Bon Lait"

bohynekuchyne
Active time total 30 min
Prep — Cook 30 min
Plus 30 min of resting (not counted in active time)
8 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Paper towel
Grill pan

What's in it?

1091 kcal

Calories

112 g

Carbohydrates

56 g

Fats

46 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Now let me tempt you with something new - a goat cheese aged for 6 months, a sort of goat "parmesan." It took me a while to work up to actually cooking with it. Until then, we'd just been eating chunks of it straight, no shame here. But it's simply that good! The first recipe I tried it in was this bulgur with grilled eggplant. I originally wanted to keep it veggie, but a bit of bacon snuck its way in again. Feel free to leave it out, though, because the grilled eggplant is the real star here.

Pork High-protein Main Course

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