Summary

Ingredients

• 2 eggplant (s), approx. 300 g
• 1 clove garlic
• 7 tablespoon olive oil
• salt
• 0.5 teaspoon ½ chilli flakes
• 100 g bulur
• 300 ml water
• 3 spring onion (s)
• 1 bunch parsley
• 4 stems mint
• 40 g nuts, mixed, salted
• 1 teaspoon organic lemon peel, finely grated
• 3 tablespoon lemon juice
• 2 teaspoons tomato paste
• 150 g soy yourt (yourt alternative)

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Instructions

1. Preheat the oven to 200 degrees, convection is not recommended. Halve the eggplant lengthways and cut a little flatter on the rounded underside.
2. Cut the cut surfaces crosswise on the top. Finely chop the garlic, mix with 3 tablespoons of olive oil, salt and 1⁄4 teaspoon of chilli flakes. Brush cut surfaces with this mixture. Place on a sheet with the cut surface facing up. Cook on the middle rack for 30 minutes. Turn after 15 minutes.
3. Pour 100 g bulgur with 300 ml salted water and cover and simmer over a low heat for 7 minutes.
4. Cut the spring onions into rings and roughly chop the parsley and mint leaves. Chop nuts. Mix 1 teaspoon of grated lemon zest, lemon juice, 3 tablespoons of water, 2 teaspoons of tomato paste, salt, 1⁄4 teaspoon of chili flakes and 4 tablespoons of olive oil. Mix with bulgur, herbs, nuts and spring onions and serve with soy yoghurt with the aubergines.