Bulgur with tomatoes, eggplant, and lemon yogurt

Ingredients for 4 servings:

• 2 eggplant(s)
• 10 tbsp olive oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 tsp, heaped allspice powder
• 400 g tomatoes, ideally sweet
• 1 tbsp, heaped tomato paste
• 250 g bulgur
• 200 g Greek yogurt
• 1 lemon(s), pickled
• 10 g mint, fresh
• e.g. salt and pepper
• e.g. paprika powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (top/bottom heat). Cut the eggplant into approximately 3 cm pieces, toss in 5 tablespoons of oil, salt, and pepper. Arrange on a baking sheet lined with baking paper (leave some space, otherwise the eggplant will just become mushy). Roast in the hot oven for approximately 35-40 minutes, turning occasionally. Wash the tomatoes. Cherry tomatoes are ideal; chop larger ones. Heat the remaining oil in a pan and brown the onions. Add the garlic and allspice and fry briefly (otherwise it will become bitter). Add the tomatoes, tomato paste, water, and bulgur and cook until the bulgur reaches the consistency of risotto. Peel and chop the lemon and mint, and mix with the yogurt. Arrange everything on a plate and enjoy. Alternatively, serve in smaller portions as an appetizer without the eggplant and lemon yogurt.