“Delightful Vegetarian Lebanese Breakfast: A Mouthwatering Culinary Journey”

Allergens

None (excluding feta cheese for lactose intolerance)

Ingredients

• 2 cups fine bulgur wheat
• 2 cups boiling water
• 1/2 cup extra
• virgin olive oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small eggplant, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste
• 1 lemon, zested and juiced
• 1 package (8 oz) feta cheese, crumbled

Instructions

1. In a medium bowl, combine the bulgur wheat and boiling water. Cover and let sit for 20 minutes or until the water is absorbed and the bulgur is tender. Fluff with a fork.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.
3. Add the chickpeas to the skillet and cook for another 5 minutes, stirring occasionally.
4. In a separate pan, heat 1 tablespoon of olive oil and sauté the diced eggplant until tender, about 7 8 minutes. Stir in the cherry tomatoes and cook for an additional 2 minutes.
5. Gently fold the cooked eggplant and tomatoes into the chickpeas. Season with salt and pepper to taste.
6. In a serving dish, combine the cooked bulgur wheat with the chickpea mixture. Top with parsley, mint, lemon zest, lemon juice, and crumbled feta cheese. Drizzle with remaining olive oil and serve immediately.

Chef’s Insight

To truly enhance the aromatic experience, add a pinch of ground cumin or paprika to the eggplant and tomato mixture while cooking.

Notes

Feel free to add more vegetables or herbs to suit your personal taste preferences.