Turkish Bulgur and Aubergine

We have just returned from a trip to sunny Turkey and I was blown away with the fresh fruit and vegetables available over there. Going to the local market was truly a feast for the eyes. The rich red color of the tomatoes, the juicy watermelons and the golden apricots. I brought along a few food pouches but I have never been a fan of them though they did come to use when we were at the airport. So that meant cooking on holiday which doesn't sound like much of a holiday but after seeing all the fresh produce there, I was inspired to cook some Turkish food for my little one!

So I gave a go at bulgur (cracked wheat) and aubergine in a tomato sauce. You could use dhaliya which is finer. The trick is to cook the bulgur till plump and soft so that baby can easily swallow it. I would recommend this dish to babies one year and older.

For 4 portions I used:

1/2 cup of bulgur wheat
1 small aubergine chopped into bite size squares
1/2 onion finely sliced
1 garlic pod crushed
1 tblspn concentrated tomato puree
2 cups of water
1 tblspn chopped parsley optional

1. In a pan or a kadai, add some oil and when hot add the onions, garlic and the aubergine.
2. Continue to stir fry the vegetables and add a little more oil if it starts to get dry. Now add a pinch of pepper and salt.
3. Now add the tomato puree and stir through the bulgur wheat.
4. Once fully coated, add the water and put the lid on and simmer on medium heat.
5. Allow to cook till there is some gravy and that the bulgur is soft and plumped up. You may want to add more water. Test if cooked by pinching on a grain, it should mash between your fingers.
6. Garnish with the chopped parsley and serve to baby.