Servings: people
Calories/100g: 111.9 kcalWhy you should try it
This recipe is actually one of my favorites. It looks beautiful and has so many layers of flavor. The texture of the eggplant is creamy, yet fleshy. The tomato tastes a little sweet, pul biber adds some spice and the mint generates a very fresh and unique scent and flavor. You have to try this one!
Ingredients
- 250 g bulgur
- 500 g eggplants
- 400 g cherry tomatoes
- 3 onion
- 3 garlic cloves
- 1 lemon
- 200 g greek yoghurt
- 1 tablespoon tomato paste
- 1 tablespoon allspice
- pul biber (aleppo pepper, turkish spice)
- 500 ml water
- 8 g fresh mint leaves
Instructions
- Bake the eggplant. Preheat the oven to 240°C (464°F). Wash and dice eggplants into ~2cm cubes. Place the eggplant chunks on some parchment paper and season with 4 tbsp. of olive oil and some salt and pepper. Mix everything well and put the eggplant in the oven for about 30 minutes until eggplants have become soft. Stir halfway through so that the heat can evenly cover all sides of the eggplant.
- Fry onions, cut tomato, fry garlic. Peel and finely chop the onions. Wash and cut cherry tomatoes in half. In a large pan, add about 3 tbsp. olive oil and fry onions for about 7 minutes until caramelized and soft. Meanwhile, mince the garlic and add them to the onions. Fry for another minute.
- Add spices, then add ingredients and boil. Add allspice and tomato paste. Fry for another minute or two while stirring repeatedly. Add the tomatoes, water and some salt. After everything starts boiling, decrease to medium heat and cook for 8 minutes with lid on. Add bulgur and remove pan from heat. Make sure that the bulgur is completely covered with water. With the lid on, let the bulgur soak up all the liquids for about 20 minutes.
- Prepare the yoghurt and mint. Put yoghurt in a small bowl and add some salt. Cut lemon in half and squeeze some juice in the yoghurt. Alternatively, you can also finely chop some of the lemon (after removing the peel of course) and add the flesh to the yoghurt. Chop fresh mint and add half to the yoghurt as well.
- Serve bulgur and top with eggplant, mint-citrus yoghurt and some of the remaining mint leaves. Sprinkle some pul biber on top.
Nutrition
Calories: 111.9 kcal
Tried this recipe?Mention @Hungry_Vegetarians or tag #hungry_vegetarians!
What do you think?Let me know how you liked it!