Balsamic Eggplant & Portobellos, Bulgur & Beans

Balsamic Eggplant & Portobellos, Bulgur & Beans Recipe

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Heidi Hoerman


This is a warm and tasty dish that reheats well. It can be vegan or not but is a healthy and substantial meatless meal.

The balsamic, rosemary and honey-mustard glaze gives a sweet-sour tang to the eggplant and portobello mushrooms. The beans add richness and protein to the chewy bulgur. With grated cheese, this is "da bomb!"

★★★★★ 1 vote
30 Min
1 Hr


1 large
eggplant, peeled and cut into bite-sized cubes
2 large
portobello mushroom caps, gills removed and cut into bite-sized cubes
1/4 c
balsamic vinegar
1/4 c
olive oil
2 Tbsp
honey mustard, other sweet mustard, or a combination of honey and mustard.
1 Tbsp
chopped fresh rosemary or 1 teaspoon dried
1 tsp
salt, divided
1/2 tsp
lemon pepper
1 1/2 c
white beans, fresh cooked and drained or rinsed canned
1 c
bulgur wheat, uncooked
2 1/2 c
broth (beef, chicken or vegetable)
grated cheese to taste (e.g. parmesan, cheddar)

How to Make Balsamic Eggplant & Portobellos, Bulgur & Beans


  • 1Prepare the eggplant and mushrooms. Make a dressing of the vinegar, oil, honey mustard, rosemary, 1/2 teaspoon salt, and the lemon pepper. Toss the eggplant and mushrooms to coat with the dressing.
  • 2Distribute the eggplant and mushrooms in a single layer on a large roasting pan. Bake in a 400F oven for 30 minutes. Redistribute and turn over the vegetables and cook another 20 minutes or until glazed and slightly carmelized. The eggplant will be very soft.
  • 3While the vegetables are cooking, prepare the bulgur and beans. Heat the broth to boiling and stir in the bulgur. Allow to sit, stirring very occasionally, until the bulgur soaks up all the broth. Add the beans to the bulgur. Taste and add the remaining 1/2 tsp. salt if needed.
  • 4Fold the roasted vegetables into the bulgur and beans. Serve hot, topped with grated cheese if desired.

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