Follow these steps for perfect results
Olive oil spray
for spraying
Onion
sliced
Bulgur
Lentils
drained and rinsed
Eggplant
cut into 1-inch cubes
Garlic
chopped
Ground cumin
Ground turmeric
Sea salt
Paprika
Cayenne
Tomatoes
cut into wedges
Fresh spinach
chopped
Preheat the oven to 450F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil spray.
Scatter the sliced onion in the pot.
In a medium bowl, combine the bulgur and 1/2 cup water.
Pour the bulgur mixture into the pot in an even layer.
Spoon the drained and rinsed lentils on top of the bulgur.
Arrange half of the eggplant cubes in a layer over the lentils.
In a small bowl, mix the chopped garlic, ground cumin, ground turmeric, sea salt, paprika, and cayenne.
Sprinkle about half of the spice mixture over the eggplant.
Add the rest of the eggplant cubes.
Fit the tomato wedges among the eggplant pieces and sprinkle with the rest of the spice mixture.
Top with as much chopped fresh spinach as you can fit in and still retain a tight seal when you close the lid.
Cover the Dutch oven with its lid.
Bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
Serve immediately.
Expert advice for the best results
Adjust the amount of cayenne pepper to your desired level of spiciness.
For a richer flavor, use vegetable broth instead of water when cooking the bulgur.
Garnish with fresh cilantro or parsley before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh herbs and a drizzle of olive oil.
Serve with a side of yogurt or tahini sauce.
Serve with warm pita bread.
Serve as part of a mezze platter.
Pairs well with the spicy and savory flavors.
Discover the story behind this recipe
A traditional dish often served during celebrations and gatherings.
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