Patlicanli Bulgur

Ingredients for 4 servings:

• 1 eggplant(s)
• 1 large onion(s)
• oil
• 1 tbsp tomato paste
• 1 cup bulgur (250 ml)
• 2 cups water (500 ml)
• e.g. salt and pepper
• e.g. chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Bulgur with eggplant, vegan

Cut the washed eggplant into medium cubes and the peeled onion into fine cubes. Heat the oil in a covered pan and fry the vegetables over high heat. Add the tomato paste and sauté briefly. Add the bulgur wheat, stir briefly, and then pour in the water. Add salt, pepper, and chili flakes and let it swell on the lowest heat with the lid closed until the water is completely absorbed. It’s prepared in the same way as the soaking rice method. I usually make the dish in a non-stick pan so nothing sticks. The vegetables and spices can be varied according to taste. Fresh tomatoes and fresh herbs also go very well with it. We like to serve it with garlic yogurt. I can also imagine lamb going well with it.