Committing food mutiny with bulgur, eggplant, pomegranate and feta


There are some meals I steer away from cooking because Stingray doesn’t like certain ingredients. Since I’m the best girlfriend ever, I almost exclusively cook in line with his tastes, but the other night I threw down my apron and got all HMS Bounty on his ass. He wasn’t happy; here’s what happened:

“Damnit, Stingray, that’s it! Tonight, I’m giving you the triple threat!” I bark.

Stingray gasps in horror and then, with closed eyes he pleads, “Oh, but Evie, what does that mean?! You’re going to feed me something I despise?!”

“Yes, Stingray. The time is now for you to eat your three least favorite foods: eggplant, pomegranate and…”

“Wait… Evie, what?! It’s not…no!” Now on his knees leaning on the fridge to steady himself, Stingray whispers, “It can’t be…”

“Oh yes, yes it is. Feta. Sheep’s milk feta.

“Nooooooo!” Stingray screams with his fist to the air, camera zooms out,  as Eva walks triumphantly to the grocery store.

Ok, none of that actually happened but Stingray really hates eggplant and feta, but this week I didn’t care because I got this great idea to make a warm bulgur salad with roasted eggplant, garlic, onions served with pomegranate and sheep’s milk feta. It was awesome.


Serves 4


  • 1 cup bulgur
  • 2 cups water
  • 1 medium/large eggplant
  • 2 small white onions or 1 large one
  • 6-8 cloves of garlic
  • 1 cup pomegrnate seeds
  • sheep’s milk feta
  • juice and zest of 1 one lemon
  • seasoning: salt, pepper, cayenne, italian seasoning, fine herbs

Pre-heat oven to 375.

Chop onions and eggplant into about 1 inch cubes and lay in foil-lined cookie sheet. Whack the 6 cloves of garlic with a knife and add to the onion-eggplant mixture.  Season generously with salt, pepper, cayenne, Italian Seasoning, and Fine Herbs (if you have them) and olive oil.  Toss with your hands to ensure the vegetables are coated with oil and seasonings.

Bake at 375 for about 20 minutes or until caramelized.

Heat 2 cups of water and 1 cup Bulgar in medium pot until boiling, reduce heat and simmer, mixing occasionally until cooked, about 10 minutes.

Once cooked, fold the eggplant, onion, garlic mixture as well as the juice of one lemon.  Taste before serving on pretty platter.  Garnish with lemon zest, crumbled feta and pomegranate seeds.

Food mutiny complete!

Leave a Reply

Your email address will not be published. Required fields are marked *