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Bulgur Pilaf with Tomatoes and Eggplant (Shulbato)
Palestinian shulbato is a type of bulgur pilaf. It features tomatoes, which tint the grain a rust-red hue, along with a few other summer vegetables, plus spices that lend an earthy aroma. For our version, we opt for cherry or grape tomatoes since they’re dependably good no matter the season, and we bolster their flavor with a few tablespoons of tomato paste. Both are cooked into the bulgur, but we separately sauté a mix of eggplant and cubanelle (or Anaheim) peppers and combine them with the pilaf at the end. This way, the vegetables develop flavorful caramelization but also retain their character. This shulbato is substantial enough to be a vegetarian main, but also makes a great side to roasted or grilled chicken or lamb. It’s delicious warm or at room temperature; if serving at room temperature, add the garnishes at the last minute.
4 to 6
Servings
Tip
Don’t substitute fine or medium bulgur for the coarse bulgur, which has a texture that’s an ideal match for the chunkiness of the vegetables. Also, different grinds of bulgur require different cooking and amounts of liquid for hydration.
55 minutes
Ingredients
-
2
tablespoons plus ¼ cup extra-virgin olive oil, divided, plus more to serve
-
1
medium yellow onion, chopped
Directions
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01In a large saucepan over medium-high, heat 2 tablespoons of the oil until shimmering. Add the onion and ¾ teaspoon each salt and black pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes. Add the bulgur, tomato paste, garlic and 2 teaspoons of the cumin. Cook, stirring, until fragrant, 1 to 2 minutes. Stir in the tomatoes, followed by 1¼ cups water. Bring to a full boil, then cover, reduce to medium-low and cook, without stirring, until the bulgur has absorbed the liquid, 15 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Reviews
October 30, 2025
Easy to make
A great vegetarian dish. Liked the addition of eggplant. I added a dollop of hummus to the side of my plate and it complemented the flavors nicely.
April 17, 2025
great flavors
Easy to do. Can precook the eggplant and pepper and use precooked rice instead of bulgur.
August 7, 2023
A relatively quick and easy meatless staple.
Not as flavorful as I’d hope. I’d add a firm mushroom in addition to the eggplant, and perhaps some more fresh herbs like basil or oregano. Definitely a solid base recipe.
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