Bulgur dumplings with eggplant

Ingredients for 4 servings:

• 340 g bulgur, fine
• e.g. water, hot
• 100 g flour
• 1 tsp salt
• 1 egg(s)
• 2 eggplant(s)
• 500 g yogurt
• 2 garlic cloves
• Chili powder (Pul Biber)
• mint

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Patlicanli Bulgur Koftesi

Place the bulgur in a bowl. Pour hot water over it so that the water is completely covered. Let it stand for 10-15 minutes until the water is completely absorbed. Add the flour, egg, and salt and knead well until you have a smooth dough. If the dough is too firm and sticky, add more flour or water as needed. Form small dumplings and simmer in the hot water for 10-15 minutes. The bulgur dumplings are cooked when they float to the surface. Dice the eggplant and fry in a pan until crispy and brown. Press the garlic cloves into the yogurt and mix. Serve the bulgur dumplings and eggplant on plates. Garnish with garlic yogurt, pul biber, and mint.