Eggplant with bulgur balls

Ingredients for 6 servings:

• 200 g bulgur, fine
• 1 pinch of salt
• 200 ml water, lukewarm
• 3 tbsp flour
• 1 egg(s)
• 2 eggplant(s)
• ½ lemon(s), juice
• 1 liter of water
• some salt
• Oil for frying
• 3 tbsp olive oil, for frying
• 1 large onion(s)
• 1 clove(s) garlic
• 2 tomatoes
• 1 tsp paprika
• 1 tbsp paprika paste
• 1 ½ tsp pepper
• 200 ml water
• 6 basil leaves
• ½ tbsp pomegranate syrup
• ½ tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

bulgurköfteli patlican yemegi

Soak the bulgur wheat in salt and water and let it swell for about ten minutes. Add the other ingredients to the swollen bulgur wheat and knead. Form the mixture into small balls, moistening your hands with water every now and then. Peel some of the eggplants, cut them into large pieces, and soak them for ten minutes in a liter of water with a teaspoon of salt and the juice of half a lemon. After ten minutes, drain the water and dry the eggplants. Finely chop the onions, press or chop the garlic, and fry them in olive oil. Finely chop the tomatoes and add them to the onions. Sauté until the tomatoes are soft. Add the paprika paste, season with salt, pepper, and paprika, and add about 200 ml of boiling water (if there isn’t enough water, add a little more). Then add the bulgur wheat balls. Deep-fry the eggplants in plenty of oil, then drain briefly. Mix everything together and sprinkle with plenty of finely chopped basil. Finally, add the pomegranate syrup and the meal is ready.