Baked eggplant with bulgur salad

Ingredients for 2 servings:

• 2 eggplants, approx. 300 g
• 1 garlic clove(s)
• 3 tbsp olive oil
• Salt
• ¼ tsp chili flakes
• 100 g bulgur
• 300 ml water
• 3 spring onions
• 1 bunch of parsley
• 4 sprigs of mint
• 40 g mixed nuts, salted
• 1 tsp organic lemon peel, finely grated
• 3 tbsp lemon juice
• 2 tsp tomato paste
• Salt
• ¼ tsp chili flakes
• 4 tbsp olive oil
• 150 g soy yogurt (yogurt alternative)

Instructions

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

Preheat oven to 200°C (convection not recommended). Halve the eggplants lengthwise and flatten the rounded undersides slightly. Make a cross-shaped incision on the top of the cut surfaces. Finely chop the garlic and mix with 3 tablespoons of olive oil, salt, and 1/4 teaspoon of chili flakes. Brush the cut surfaces with this mixture. Place cut-side up on a baking sheet. Cook in a hot oven on the middle rack for 30 minutes, turning after 15 minutes. Pour salted water over the bulgur, cover, and simmer over low heat for 7 minutes. Slice the spring onions into rings and roughly chop the parsley and mint leaves. Chop the nuts. Mix together the lemon zest, lemon juice, 3 tablespoons of water, tomato paste, salt, 1/4 teaspoon of chili flakes, and 4 tablespoons of olive oil. Mix with the bulgur, herbs, nuts, and spring onions. Serve with the eggplants along with the soy yogurt.