Bulgur with tomatoes, eggplant and yogurt

Ingredients for 4 servings:

• 3 onions
• 3 garlic cloves
• n. B. Allspice
• 400 g cherry tomatoes
• 1 tbsp tomato paste
• 1 tsp salt
• 250 g bulgur
• 2 large eggplants
• olive oil
• salt and pepper
• 200 g Greek yogurt
• n. B. lemon zest
• some mint leaves
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the onions and slice into thin rings. Peel and finely chop the garlic. Heat a large frying pan with a lid over medium heat. Once hot, add the olive oil and fry the onions for about 10 minutes, stirring, until browned and softened. Add the garlic and allspice and fry for about 1 more minute. Add the cherry tomatoes and mash them with a potato masher. Stir in the tomato paste and sauté for 1 minute. Deglaze with 400 ml of hot water. Add 1 teaspoon of salt and the bulgur wheat and stir in. Bring everything to a boil and simmer uncovered for a good 10 minutes. Remove the pan from the heat and let it simmer uncovered for another 15 minutes, following the bulgur wheat package instructions. Preheat the oven to 200°C fan/gas mark 1. Cut the eggplant into 3 cm pieces and place them in a bowl with the olive oil, salt, and a good grind of pepper. Mix everything together well. Spread the eggplants on a baking sheet lined with parchment paper. Roast in the preheated oven on the middle rack for about 40 minutes, until golden brown. Turn halfway through. Remove from the oven and serve with the bulgur. For the dip, mix the yogurt in a bowl with the lemon zest and chopped mint until smooth. Season with salt and pepper and add a little lemon juice to taste. Delicious hot or cold!